This barely sweet banana bread is a great way to use up browning bananas in the summer months without heating up the house. Baked in a loaf pan outdoors in a dutch oven.
Mash the bananas and beat in butter, sugar and sour cream. Beat until well combined, 2-3 minutes.
Add eggs and vanilla and beat them until completely combined, but do not overwork.
In a separate bowl, mix remaining dry ingredients.
Add dry ingredients to wet, and mix to just combine.
Pour banana bread batter into a greased loaf pan and bake at 350 for about an hour, until browned and a toothpick comes out clean.
If baking in a dutch oven, use the instructions outlined above to prepare the coals and dutch oven for outdoor cooking.