Ingredients
½ cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 ½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
½ cup sour cream
1 teaspoon pure vanilla extract
½ cup chopped walnuts or pecans
Directions
Preheat oven, prepare pan, and cream butter and sugar:
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Add eggs:
Add eggs and beat to incorporate.
Whisk dry ingredients and add to butter mixture:
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
Add bananas, sour cream, and vanilla:
Add bananas, sour cream, and vanilla; mix to combine.
Add nuts and transfer to prepared pan:
Stir in nuts and pour into prepared pan.
Bake:
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.
Cool:
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Cool the banana bread completely before slicing, wrapping, or transferring to an airtight container. If it is not totally cooled, it will tear when sliced and will create condensation if stored, which would make the loaf gummy.
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