This is a staple in our house. The nice thing is this recipe makes two banana breads. I usually freeze one of them so I always have one on hand. Or, I will give one away to a friend just to let them know I was thinking of them. I really like “banana-y” banana bread and use extra-large bananas in my recipes. I think the bigger bananas give it a stronger banana flavor and make the bread more moist.
1 c. butter, melted
2 t. baking soda
2 c. granulated sugar
1 t. salt
1 c. sour cream
2 t. vanilla extract
¾ c. chopped walnuts
3 c. all-purpose flour
5 very ripe bananas, mashed
Preheat the oven to 350 degrees. Grease two 9×5 inch loaf pans.
In a large bowl, mix together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth.
Fold in sour cream, walnuts and bananas. Pour and spread evenly between the 2 pans. Bake at 350 degrees for 60 minutes. Cool loaves for 10 minutes before removing from the pan.
Let cool completely then wrap tightly with plastic wrap then foil. Let bread sit 12 hours or overnight before serving. Freeze the second loaf of banana bread or share with a friend or neighbor.