Banana Bread (Sour Cream)

The batter for this easy to make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture, making it the perfect treat for breakfast, lunch, or a sweet snack anytime of day.

½ cup (1 stick) butter, at room temperature
1 cup sugar
2 large eggs
1½ cups all-purpose flour, unbleached
1 tsp. baking soda
1 tsp. kosher salt
1 cup very ripe bananas, mashed
½ cup sour cream
1 tsp. pure vanilla extract
½ cup walnuts or pecans, chopped

Cream Cheese Frosting (optional):
6 oz cream cheese
3 Tbsp. confectioners' sugar
¼ tsp. kosher salt
½ tsp. pure vanilla extract

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Butter a 9x5x3" 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, then turn out onto a rack to cool.

To Make the Cream Cheese Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat together 6 oz cream cheese, 3 Tbsp. confectioners' sugar, ¼ tsp. kosher salt, and ½ tsp. pure vanilla extract until smooth.

Frost the top of cooled bread.

Makes 1 loaf.