good morning banana bread

Great recipe and trust me I've tried quite a few. This one is not too sweet and the addition of sour cream makes it very moist and less dense than traditional banana bread. Be careful not to overcook.

origin - essence of emeril

10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas) I used 3 banana's, make sure they are slightly ripe and not at all green or you will not get the banana flavor
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour sifted all purpose works fine
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts I omitted
1 tsp ground cinnamon - added with dry ingredients

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. I also floured the pan.

Puree the bananas, sour cream, eggs and vanilla in a food processor. I used hand mixer instead so the bananas still remained slightly chunky.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. I have made this twice now and it really only needs about 55 minutes. Make sure and test it at 50 minutes - overcooked banana bread is very dry. Toothpick coming out clean works great. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely. Brian's favorite way to eat this is toasted with butter!