Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened
  • 1 cup (200g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 3.5 Medium ripe bananas (about 1.5 cups mashed)
  • 1/2 cup (120g) Full-fat sour cream
  • 1 1/2 cups (190g) All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup (60g) Chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch metal loaf pan.
  2. In a stand mixer or with an electric hand mixer, beat the softened butter and granulated sugar for at least 3 minutes until the texture is pale and fluffy.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
  4. In a separate medium bowl, mash the bananas until they reach a chunky applesauce consistency, then stir in the full-fat sour cream.
  5. Sift together the all-purpose flour, baking soda, and salt.
  6. Alternately fold the dry ingredients and the banana-sour cream mixture into the butter base using a rubber spatula. Stop mixing as soon as no flour streaks remain.
  7. Gently fold in the chopped pecans.
  8. Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a skewer inserted into the center comes out clean.