Banana Bread

Here is another recipe from marthastewart.com. I had some ripe bananas that were giving our kitchen the "banana" fragrance, so I decided to make use out of them. I'd never made banana bread before, but the preparation was really quick and easy. The bread was really moist, which is from adding the sour cream. My favorite way to eat it is right out of the oven with a slice of butter on top. If it's already cool, I like to stick it in the microwave for a few seconds with a little butter. Mmmm!

This recipe makes 1 loaf

Ingredients:
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 and 1/2 cups unbleached flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts or pecans

Directions:
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.