A delightful banana nut loaf recipe that combines the sweetness of ripe bananas with the crunch of nuts, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Creaming incorporates air into the batter, resulting in a lighter loaf.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion for a smoother batter.
Mash the bananas in a separate bowl and then mix them into the batter along with the vanilla extract.
Using ripe bananas enhances the sweetness and flavor of the loaf.
Sift together the flour, baking soda, and salt, then gradually add this to the wet mixture, mixing until just combined.
Overmixing can make the loaf dense, so mix until just combined.
Fold in the sour cream and chopped walnuts gently using a spatula.
Folding gently helps retain the air in the batter for a fluffy texture.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking and a neat appearance.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf a few minutes before the end of baking time to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cooling the loaf ensures it sets properly and slices cleanly.
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