The Best Banana Bread

Looking for a no-fail banana bread recipe? Well, I've got a winner here. Moist, slightly dense, made with a touch of sour cream banana bread, it'll make a nice scrumptious breakfast or a light afternoon snack.

banana bread (1 loaf)
from martha stewart's baking handbook

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

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 (I used a handheld mixer), 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 centre 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.

* I baked at 325 degrees for about 1 hour 20 minutes just so the bottom doesn't burn but the centre of the cake cooks evenly.
* I used about 3 bananas to get 1 1/2 cups of mashed so the cake is slightly more moist.
* For decorative, sprinkle whole walnuts or pecans on the batter once it has been poured into the pan.