The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.

• ½ cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas
• ½ cup sour cream
• 1 teaspoon vanilla
• ½ cup chopped walnuts or pecans

1. Preheat oven to 350°F. Butter a 9-inch-by-5-inch-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.

Makes 1 loaf.