Absolutely Perfect Banana Bread

Well, I think it is perfect, anyway. This is a simple and easy recipe to make. The fact that Aaron gobbled down not one, not two, but THREE small loaves of this bread in one day, should tell you that it is yummy! Without further ado, and giving Martha Stewart all the credit for this recipe, here it is.

INGREDIENTS

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached plain flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas (about 3)
• 1/2 cup sour cream (I used Fat Free Greek yogurt)
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans (optional; I didn’t use them)

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
   Recipe © 2012 Martha Stewart Living Omnimedia, Inc. All rights reserved.