Instructions
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Prep. Preheat the oven to 325°F. Spray 1 9×5-inch loaf pan with nonstick spray. Line with parchment paper to line the bottom, if desired.
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Cream wet ingredients. In a large bowl, cream 1/2 cup butter and 1 cup sugar with an electric mixer on medium-high speed. Mix in 2 large eggs, 1/2 cup sour cream, and 1 1/2 teaspoons vanilla extract.
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Add dry ingredients. Add in 2 cups flour, 1 teaspoon baking soda, and 3/4 teaspoon salt. Stir until just combined. Fold in 2 cups mashed bananas and 3/4 chopped walnuts.
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Bake. Spread batter in an even layer in the pan. Bake 55 minutes, or until lightly browned and a toothpick inserted int he center comes out clean. If using a 9×5-inch loaf pan, bake an additional 10 minutes. If browning too fast, cover lightly with foil.
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Cool. Let cool in the pan until slightly cool before transferring to a cooling rack to cool completely.
Notes
Pan size: You can also use 2 8×4-inch loaf pans.
To make muffins: Pour batter into muffin tins. This recipe makes 24 regular-sized muffins. Bake 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
To make small loaves: This mixture will fill 4 small loaf pans. Bake 35 to 45 minutes, until lightly golden brown and a toothpick inserted in the center comes out clean.
Storage: Store leftovers in an airtight container up to 5 days. To freeze it, wrap it in plastic wrap (whole or sliced) and transfer to a freezer bag for up to 1 month.
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