A delightful banana bread recipe with a creamy twist and crunchy walnut topping.
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 together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs, mashed bananas, sour cream, and vanilla extract to the bowl and mix well.
Mash the bananas thoroughly for a smoother batter.
Sift together the flour, baking soda, salt, and cinnamon, then gradually add to the wet mixture.
Sifting the dry ingredients helps prevent lumps in the batter.
Fold in the chopped walnuts gently.
Folding prevents overmixing, which can make the loaf dense.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
Check the loaf at 55 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and makes it easier to remove.
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