Banana Nut Bread with Sour Cream

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. You should have about 1 1/2 cups of mashed bananas.

Add the softened butter and sugar to the mashed bananas. Mix until well combined.

Stir in the sour cream, eggs, and vanilla extract. Mix until the mixture is smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the banana mixture, stirring just until incorporated. Do not overmix.

Gently fold in the chopped walnuts until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.