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1/4 c. butter, softened
3/4 c. sugar
2 eggs
3/4 c. mashed bananas (about 2 medium)
1/2 c. sour cream
2-1/4 c. all-purpose flour
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp salt
1/2 c. chopped walnuts

1) In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add eggs, one at a times, beating well after each addition.
2) Stir in bananas and sour cream.  Combine the flour, cinnamon, baking soda, and salt.  Stir into banana mixture just until moistened.  Fold in nuts.
3) Transfer to a greased 8-in x 4-in by 2-in loaf pan.  Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

I substitute half of the sour cream with yogurt and half of the flour with whole wheat flour.  I've used lowfat sour cream and yogurt with no problem.

Here's mine:

Banana Bread
1 c. sugar
1/3 c. margarine or butter, softened
2 eggs
1 1/2 c. mashed ripe bananas (3-4 medium)
1/3 c. water
1-2/3 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1/2 c. chopped nuts*

1. Mix sugar and butter in 2-1/2 quart bowl.  Stir in eggs until blended.
2. Add bananas and water; beat 30 seconds.  Stir in remaining ingredients except nuts just until moistened; stir in nuts.
3. Pour into greased pan (8-1/2 x 4-1/2 x 2-1/2 or 9 x 5 x 3 inch).  Bake in 350 degree oven until toothpick inserted in the center comes clean (8-inch pan 1-1/4 hours, 9-inch pan 55-60 minutes).
4. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan.  Cool completely before slicing.  Makes 1 loaf.

*I never add the nuts, but for some reason, some people like them in banana bread.

Sure, I've got one of those too!  I've made this one a lot as well and seems to be a favorite.

Zucchini Bread
2-2/3 c. sugar
2/3 c. shortening
3 c. shredded zucchini (abt 2 medium)
2/3 c. water
4 eggs
3-1/3 c. all-purpose flour
2 t. baking soda
1-1/2 t. salt
1 t. ground cinnamon
1 t. ground cloves
2 t. vanilla
1/2 t. baking powder
2/3 c. coarsely chopped nuts*
2/3 c. raisins

1. Mix sugar and shortening in 2-1/2 quart bowl. Stir in zucchini, water, and eggs.
2. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts and raisins.
3. Pour into greased 8-1/2 x 4-1/2 x 2 1/2 or 9 x 5 x 3 loaf pans.  Bake at 350 degrees until toothpick inserted near the center comes out clean, 60 to 70 minutes; cool 5 minutes.
4. Loosen sides of loaves from pans; remove from pans.  Cool completely before slicing.  Makes 2 or 3 loaves.

*Once again, I don't care for nuts so I leave them out and it tastes delicious.

For pumpkin bread, substitute 1 can* (16 ounces) pumpkin for the zucchini.  Omit vanilla. Increase baking time to about 1 hour 10 minutes.
*Instead of using canned pumpkin, I have also used pumpkin from my garden that I have cooked and run through a strainer.