Yields
Makes 1 loaf (I usually double this recipe and make 3 foil loaf pans)
Ingredients
•½ cup (1 stick) butter, at room temperature, plus more for pan
•1 cup granulated sugar
•2 large eggs
•1½ cups unbleached flour use King Arthur’s
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup mashed very ripe bananas
•½ cup sour cream use fat free
•1 teaspoon vanilla
•½ cup chopped walnuts or pecans (can substitute for organic semi sweet chips)
Nutritional information
No nutrition information available
Instructions
1.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, and beat to incorporate.
2.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; mix to combine. Stir in nuts, and pour into prepared pan.
3.Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
