1 cup granulated sugar
1/2 cup (1 stick/4 oz/113g) unsalted butter, softened
2 large eggs
1 cup mashed bananas, (approximately 2 very ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F/180 degrees C. Generously grease a 9 x 5-inch or 10 x 5-inch loaf pan with butter or spray with non-stick cooking spray. Line loaf pan with parchment paper. Lightly grease or spray parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder and salt. Mix well. Set aside.
Cream the sugar and butter on medium speed with an electric mixer. Mix well. Add eggs, mashed bananas, sour cream, and vanilla extract. Reduce speed to low and add the flour mixture, scraping down the bowl with spatula a few times. With a wooden spoon, fold in chopped walnuts (walnuts are optional).
Spoon batter into prepared loaf pan. Bake in preheated oven until cake springs back when gently touched, about 55-60 minutes. Cool bread in pan for 10 to 15 minutes, then remove from pan (removing parchment paper), and let loaf cool completely on wire rack.
Store bread double wrapped in plastic wrap at room temerature for up to 3 days.
Makes one (9 x 5-inch or 10 x 5-inch) loaf, 8-10 servings.
Photograph taken by Diana Baker Woodall© 2006
Source: Diana Baker Woodall
Date: January 19, 2006