Prep Time: 10 minutes
Cook Time: 1 hour and 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour and 30 minutes
Yields: One 9"x5"x"3" loaf of bread.
Serves: About 8 people.
Equipment Needed:
Electric Mixer or Whisk
9"x5"x"3" Pan
Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
(optional) 1/2 cup chopped walnuts or pecans
Instructions
Step 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.
Step 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.
Step 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.
For leftovers: Wrap with plastic wrap or put in tupperware so that there is little air.
Keeps unrefridgerated for 2 days, refridgerated for a week.
Dietary Information: Includes dairy and nuts.
Recipe From Martha Stewart
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