Mom's Banana Bread

I found this recipe 10 years ago. I have used it ever since! It's a lower fat version with ALL the flavor! My family loves it! My hips, however, do not, when I eat too much of it as I sip tea! I have also used the full fat version of milk, sour cream, butter and it still tastes great.

1 cup sugar
1/4 cup light butter, softened
3 mashed ripe bananas (pull those frozen ones from the freezer and defrost them)
1/4 cup fat-free milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Cooking spray

1) Preheat oven to 350*.
2) Combine sugar and butter in bowl, beat with mixer until well blended. Add banana, milk, sour cream, and egg whites, beat well.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; stir well. Add flour mixture to banana mixture, beating until well blended.
4) Spoon batter into 4 (5 x 2 1/2 inch)mini-loaf pans coated with cooking spray. Bake at 350* for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. Yield: 4 loaves, 4 servings per loaf.
Note: To make a 9 inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350* for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Yield: 1 loaf, 16 servings.