![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyI1NxXqfiBI8Y4bzfTfMJv0SWcbCa7hScS-9udgq2l8Ec7Hsu1IxAwpQdneZrij1AmGLe6VJ22Ij413yOQ5jAFhBH-Uj9Gp9rtpEDaucnHTn4EhbKiqLYmODY1jyGtkUb5JlNGABHkQU/s320/Banana+Nut+Bread+1.jpg)
1 pound butter, room temperature
3 cups white sugar
6 eggs
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons salt
12 ounces sour cream
1 cup chopped walnuts
6 medium bananas, smushed
2 cups brown sugar
non-stick cooking spray
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGnIaOLCQJN8wHV4UjFIdX_kMi70ZP3GAqpzOnrAuLKJtiRgg9ndroIQP6Ysya9mXxKkwXJoLsnnzQvk0EdiZZJundCvdfB27dBm9Gb8lqhTfCUGOQAztz1E_lpGiFDn_ehQkIkfdX-A/s320/Banana+Nut+Bread+2.jpg)
When it comes time to make the bread, I pull out the bags and let them thaw. The bananas will just fall out of the peels. Bonus -- they're pre-mushed.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHkB-HD8HBL4QHmnlQOnuQJ6ma32a_y5a2VjVcd88gjH7MTPS_bcICgt6MA1uWXuO-Cw36wyHRLgD0Zkgvauueeea7Q6zLrv-T7kJcyWLCfs-0ewwZ_mKCdCMCysZLQa9AdLSln12JC4/s320/Banana+Nut+Bread+3.jpg)
In a large bowl, stir together the butter and sugar. You're going to want your butter to be at room temperature. If it's microwaved, the batter comes out a little too runny.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_uq4ojiGLI0rDGCR3MhGKJBXuQv4cCa_cCbWnqmjRKKGH4dHLijXs1XHL_W5GG4scQFDCUEM-q2SG1AyEZxoNyRDbUtWzHwZvs3H1GiGtSnWCrpNIT4F-IZfMIKc0c1ltrWXEN34Ql0/s320/Banana+Nut+Bread+5.jpg)
I can't quite express how much I prefer vanilla extract to the imitation stuff. I can tell a difference. I don't know if everyone else can. My vanilla is a vanilla bean soaked in a cup of rum for several months.
Mix well again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_LdJnA2vcdhvHmOck5n3kkaCDR1K__25NaT8nNQoSNWRDLFkTNgYXzuWt38KGKk4OQuG61LJSmg6ZKJC41CnV_ZKEJydjyj5xTknpthiP1NuH_N2y-6Uz6Zwe1U9X1jubwZBMXIqZV0/s320/Banana+Nut+Bread+4.jpg)
Add your dry ingredients to your wet ingredients, a little at a time. This can be best accomplished with a plastic cutting sheet. I also suggest stopping the blender and folding it in a little with a rubber spatula. Saves you from the dreaded flour cloud.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__45UH90aima8NhhkRrTxL2weaqOAVJUBahGROJGbbBap6pIBwsrVcTM-Fvx-EN47cS2lncGuiWoHuzw-nr_xQ2_JD6VocF7b4xodR88bsjJI-wSyLAdfb24sRDJSLyHvv1Rkn98fjJo/s320/Banana+Nut+Bread+6.jpg)
Bake at 350 degrees for 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0kIZ_G4kduzIi2dwB3fbPB3pVI31UFpvHCeyXaehwLn6uW1XyrHuL1rU2Nzosc7g5Q7-CtiOuaPBkCqiTBUddfaSpZV3C_p2w7Bg1vBlcFa9Ud1Qb_9N-4DRWI31pW2HCFij1A_cq-s/s320/Banana+Nut+Bread+7.jpg)
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