A basic banana bread recipe that calls for sour cream. You can use bread flour or you may use all-purpose.
My loaves sometimes come out a bit lighter in appearance, and it seems to depend on what type of flour I use (bleach vs. unbleached) and how many bananas I use. If I go a little short on bananas it's whiter and more bananas makes it darker. Unbleached flour also makes it a little darker.
You can also halve the recipe and make a rather petite but nice 8x4 inch loaf. If you do this, check the bread at 40 minutes. A Bundt pan may also be used, but make sure to grease and flour it very well. And finally, this bread is also good with melted butter. If you use melted butter you can skip the electric mixer and just beat everything together with a spoon.