Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 1/3 cup white granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 2/3 cup chopped walnuts
- 1 cup very ripe mashed bananas (about 2 medium bananas) see notes
Instructions
- Grease and lightly flour a 9x5 loaf pan and set aside. Preheat oven to 350F.
- Cream the butter and both sugars until light and fluffy. Add the eggs and vanilla and mix until smooth.
- In another bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet and mix on low speed until a few flour streaks remain. Fold in the sour cream, bananas, and walnuts and stir gently until combined.
- Pour mixture into the prepared loaf pan. Bake on center rack of oven for 50-60 minutes or until golden brown on top and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan for about 5 minutes, then carefully remove from pan and allow to fully cool on a cooling rack.
Notes
Do not use green or yellow bananas! In order to get the most banana flavor into this bread, the bananas need to be overripe, which means they need to be almost completely covered in brown spots. I like to wait until the bananas are past the point of where people would eat them normally - they should be very soft on the inside.
If you're in a hurry, preheat your oven to 300F, place whole bananas on a baking sheet and bake until the peels turn completely black.
- Prep Time: 10 mins
- Cook Time: 50 mins
