Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon (1.5g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened, plus more for greasing the pan
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) sour cream
  • 1 1/2 cups (approximately 3 medium) mashed ripe bananas
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan. Tap out any excess flour. This prevents sticking.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. This ensures even distribution.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer or by hand.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the mashed bananas and sour cream to the butter mixture, alternating between the two and mixing until just combined. Don't overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, avoid overmixing.
  7. If using, gently fold in the chopped nuts.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 45 minutes.
  10. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.