1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
2 eggs
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed verry rip bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees. Butter a 9 x 5 x 3 inch loaf pan or several smaller pans. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well. Sift the dry ingredients together and combine with the butter mixture. Blend Well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the prepared pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.
Thank you Brittanie for sharing this is a keeper!
