Noah Baker
Course: Breakfast Cuisine: American Prep Time: 10 minutes Cook Time: 1 Hour Total Time: 1 hour 10 minutes Calories: 355kcal
Let’s get started!
1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts 2 medium bananas, sliced
1. Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, or use nonstick spray. 2. Mix the flour, baking powder, baking soda, cinnamon, powdered nutmeg, and salt in a medium-sized bowl. Mix well and reserve.
3. Mash the bananas in a small bowl and set it aside. 4. Using a hand mixer or stand mixer, beat the butter and sugar in a large basin for approximately two minutes, or until the mixture is light and fluffy. 5. One at a time, add the eggs to the butter mixture, beating thoroughly after each addition.
6. Mix thoroughly until well blended after adding the sour cream, vanilla extract, and mashed bananas. Once the flour mixture is added, mix on low speed until thoroughly combined. Don't whisk the batter too much.
7. Add the toasted pecans and mix. When a toothpick inserted into the center comes out clean and dry, bake the bread butter in the preheated pan for 45 to 50 minutes. 8. After allowing the loaf to cool in the pan for roughly ten minutes, move it to a wire rack to finish cooling. Serve and enjoy!