Banana Nut Bread Recipe with Sour Cream for 10 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Spread 100g of chopped walnuts on a baking sheet and toast for 5–7 minutes until fragrant and slightly darkened. Note: This step is non negotiable for flavor.
2. Grease a 9x5 inch loaf pan or line it with parchment paper, leaving an inch of overhang on the sides for easy removal.
3. In a large mixing bowl, mash the 460g of bananas with a fork until they reach a chunky custard consistency.
4. Stir in 113g of melted butter, 150g of sugar, the beaten egg, 4g of vanilla, and 60g of sour cream. Mix until the color is uniform.
5. Sift 190g of flour, 5g of baking soda, 3g of salt, and 1g of cinnamon directly into the wet base. Note: Sifting prevents clumps of soda which taste bitter.
6. Fold the dry ingredients gently with a spatula until no white streaks remain; stop immediately to prevent toughness.
7. Fold in the toasted walnuts using just two or three wide sweeps of the spatula.
8. Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
9. Bake for 60 minutes at 350°F (175°C) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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