Banana Bread

I really wanted a Banana Bread recipe that used both Buttermilk and Sour Cream - so I was excited when I actually found one!  The combination of the two make the bread really moist and give it the ability to stay moist even after sitting on the counter for awhile.  Enjoy!

1/4 cup unsalted butter, at room temperature (1/2 stick)
1/2 cup sugar
1/4 cup brown sugar
3 ripe bananas, mashed
2 egg whites, lightly beaten
1/4 cup buttermilk, well shaken
heaping 1/4 cup sour cream
1 teaspoon pure vanilla extract
2 cups white whole-wheat flour (other flours will work, but this is my favorite)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350.  Grease a loaf pan; set aside.
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy (about 2 minutes).

Meanwhile, whisk together the mashed bananas, egg whites, buttermilk, sour cream and vanilla in a medium bowl.   In another medium bowl, whisk together the flour, soda, salt and cinnamon.

Once the butter-sugar mixture is light and fluffy, scrape down the bowl and, with the mixer running on low speed, add the banana mixture; beat until well combined.  With the mixer running on low speed, add the flour mixture; beat until just combined.  Do not overmix.

Pour the batter in the prepared loaf pan.  Bake for 1 hour.  Allow to cool for 5 to 10 minutes in the pan, on a rack.  Turn out onto the rack and allow to cool completely.