Ingredients

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans

Instructions

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.

Step 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.

Step 3
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.
(Test after 50 minutes. Oven times vary.)
Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting,
in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar,
1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract until smooth.
Frost top of cooled bread.

To make cream cheese frosting-filled banana bread,
Once the loaf is baked and cooled, halve horizontally.
Using an offset spatula, spread frosting evenly over bottom half.
Top with remaining half; slice and serve.

To make a streusel topping,
Combine:
3 tablespoons flour
1/4 cup brown sugar
1/4 teaspoon cinnamon spice
2 tablespoons unsalted butter (slightly softened and cut into pieces)
1/4 cup toasted chopped walnuts or pecans

Mix together flour, brown sugar, and cinnamon until well combined.
Cut in butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
Stir in chopped walnuts or pecans for added texture and flavor.
Sprinkle evenly over batter before placing in oven. YUM!