Banana Bread with a Nutty Twist

Makes 1 loaf of bread

Ingredients:

·         1/2 cup (1 stick) butter, at room temperature

·         1 cup white sugar

·         2 large eggs

·         1 1/2 cups plain flour

·         1 teaspoon baking soda

·         1 teaspoon salt

·         1 cup mashed very ripe bananas

·         1/2 cup sour cream

·         1 teaspoon vanilla

·         1/2 cup chopped walnuts

·         1 tbsp honey

Method:

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.

2.        Add eggs, and beat to incorporate.

3.        In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined.

4.       Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

5.        Bake until a cake tester inserted into the centre of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, and then turn out onto a rack to cool.

6.       Wrap banana bread loaf in foil and place in fridge for 3-4 hours, just before serving warm sliced banana bread in an electric oven or toaster and serve with butter or alternatively dust with icing sugar. 

(recipe adapted from here)