Banana Bread

Makes: 1 loaf
Bakeware: 9×5x3 inch baking pan

1 1/2 cups all-purpose flour
1/2 cup (1 stick) of butter, at room temperature, plus more for pan
1 cup of sugar
2 large eggs
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup mashed very, very ripe bananas. (About 2 1/2 bananas)
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup coarsely chopped walnuts, toasted. (optional) (You could also substitute an equal amount of semisweet chocolate chips!)

Heat the oven to 350 degrees F.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

In a large bowl cream the butter and sugar with a hand held mixer until light and fluffy. Add the eggs, sour cream and vanilla, mix. Then add the bananas and beat until combined. In two batches pour in the dry ingredients and gently stir with a rubber spatula until just blended. (Don’t over mix! Baking soda/powder activates on contact with liquid and loses its rising power if over mixed.) If using the nuts, add them when the flour is almost blended and stir to incorporate.

Scrape the batter into your lightly buttered pan and smooth the top. Bake until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean. 60 minutes to 1 hour 10 minutes. Transfer the pan to a rack to cool for 15 minutes. Using a thin knife, gently loosen the cake from the pan sides and slip it out of the pan. Tip the loaf on its side and let cool on the rack until warm or at room temperature.

Adapted from Source: Ariela