Not only is this an easy banana bread recipe, but it's also the most moist banana bread recipe that you'll ever sink your teeth (or dentures) into. It's my family's favorite banana bread recipe, hands-down.
Sift the flour, salt, and baking soda together into a mixing bowl. You can use a metal strainer if you don't have a sifter lying around.
Grab a large bowl and your hand-mixer and beat together the sugar and eggs. You can also use a stand mixer. Beat the sugar and eggs for about 5-10 minutes or until the mixture is fluffy and airy.
Once you've got a fluffy egg and sugar mixture, slowly add your oil while continuing to mix. The simplest method is to put the vegetable oil in your measuring cup and slowly drizzle it into the mixture.
If you haven't mashed your bananas yet, now's the time. You don't need a fancy tool. Just use a fork, a spoon, or your hands, and mash the ripe bananas into oblivion. Once you're done mashing, add the bananas to the mixture.
Add the sour cream and vanilla extract and blend for 30 seconds.
Add the dry ingredients a bit at a time, folding them in. If you're not sure what folding is, it's basically just big stirs.
Pour the mixture into 2 baking pans. You don't need to line your baking pans with parchment paper, nor do you need a greased loaf pan.
Bake for 45 minutes. Using the toothpick/knife/fork method, test the bread after 45 minutes have passed. If your utensil comes back a bit gooey, cook in additional 5-minute increments, checking each time.
Once your banana bread is done cooking, set it in a safe area to cool until it's room temperature.