During Cross Country season there is no shortage of bananas in our house! Occasionally, one or two get overripe before they are eaten, so they become banana bread. This recipe makes one very moist loaf. Try substituting chocolate chips for the nuts and make a batch of mini muffins for a team snack after your next meet!½ cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 ½ cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
2-3 very ripe bananas, mashed
½ cup sour cream
1 teaspoon vanilla
½ cup chopped walnuts or pecans
Preheat oven to 350°. 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, and then turn out onto a rack to cool. For mini muffins, bake for 20-25 minutes.
