The inclusion of banana extract in this recipe gives this bread great banana flavor without having to use over-ripe bananas. Toasting the walnuts pops their taste and adds a nice crunch to every bit.
1 lb. bananas (about 2 large)
1 teaspoon banana extract
2 extra large eggs
1½ teaspoons vanilla extract
1 cup sour cream
2 cups cake flour
¾ cup plus 2 tablespoons sugar
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
10 tablespoons butter, room temperature, plus for greasing
1 cup walnut halves, toasted then chopped
No nutrition information available
Preheat the oven to 350°F.
Lightly grease a 9” by 5” loaf pan with butter.
Puree the bananas, banana extract, eggs and vanilla extract in a food processor. Pour into a medium bowl. Whisk in sour cream.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the butter and mix on medium-low speed until only pea size pieces of the butter are visible. On medium speed, add the banana mixture in 3 portions, scraping sides of mixer bowl between each addition. Fold in the nuts.
Pour into the loaf pan. Let rest for 15 minutes. Bake until lightly browned and bread bounces back to the touch, about 55 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.