[ Perfect Banana Bread ]

Perfect banana bread

by Martha Stewart

• 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.