Updated: Aug 23, 2019
Let me start by saying that its seems like I always purchase a little too much bananas but that's really not a problem when you can make banana bread or use them in smoothies. There is really no reason for them to go to waste. Hope you enjoy this one!!
All Purpose flour 215 grams
baking soda 1 tsp
cinnamon 1/4 tsp
kosher salt 1/4 tsp
sugar 200 grams
eggs (large) 2
canola oil 100 grams
ripe bananas 3 1/2
sour cream 2 tbs
vanilla extract/vanilla paste 1 tsp
walnuts or pecans 80 grams
1) position your rack in the center of your oven and turn your oven on to 325F
2) take a little bit of butter or canola oil and apply it to your 9x5 loaf pan
3) chop and toast the nuts/ set aside
4) sift together all your dry ingredients
5) get a bowl and mashed up your bananas with either a fork or potato masher, then add the sour cream and vanilla. Set aside
6) Take your kitchen aid mixer with the paddle attachment and mix the eggs and sugar on a medium speed for about 3-4 minutes until it has turned light yellow and fluffy. Then turn the speed to low and slowly drizzle the oil. Take caution to not deflate the batter. Turn the mixer off, and gently scrape down the sides if needed and it's also a good practice to make sure everything has been incorporated.
7) Now add the banana mixer and mix on low.
8) With the spatula now incorporate the nuts and flour mixture. Make sure to not over mix.
9) pour the mixture into the loaf pan and garnish if desired. I typically garnish with slices of banana and turbinado sugar.
10) Place in the oven and bake for 1- 1.25 hrs. depending on your oven, some days it has taken 1.5 hrs. Make sure you start checking for doneness at the 1 hour mark (use either a cake tester or a toothpick to test for doneness)
11) cool for at least 45 min, run a knife around the loaf pan to release any areas that seem to still be attached to the loaf pan. At this point you should be able to take it out and place it on your desired platter.