Paula Deen Banana Nut Bread Recipe with Sour Cream

Instructions:

1. Prep the heat. Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan thoroughly and line the bottom with a strip of parchment paper. Note: Parchment slings make it much easier to lift the bread out later.
2. Toast the crunch. Place the chopped walnuts in a small skillet over medium heat. Stir frequently for 3–5 minutes until they smell nutty and look a shade darker. Remove immediately so they don't burn.
3. Cream the base. In a large mixing bowl, whisk the 1/2 cup of melted butter and 1 cup of granulated sugar together. It should look like wet sand.
4. Emulsify. Add the egg and the 1 tsp of vanilla extract. Whisk vigorously for about 1 minute until the mixture looks pale and slightly thickened. Note: This step creates the structure that keeps the bread from being too oily.
5. Incorporate the fruit. Stir in the 3 mashed bananas and the 1/2 cup of sour cream. Mix until the base is mostly smooth, though a few banana lumps are perfectly fine.
6. Sift the dry. Sift the 1 1/2 cups of flour, 1 tsp of baking soda, and 1/2 tsp of salt directly into your wet ingredients. Note: Sifting prevents baking soda spots which taste bitter.
7. The gentle fold. Use a silicone spatula to fold the flour into the wet mix. Stop when you can still see a few streaks of white flour.
8. The final addition. Fold in the toasted walnuts. Continue mixing just until the flour disappears. Stop immediately to avoid overworking the gluten.
9. The long bake. Pour the batter into the pan and smooth the top. Bake for 60 to 65 minutes. Check at 60 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
10. Cooling phase. Let the bread sit in the pan for 10 minutes. This allows the structure to firm up. Then, run a knife around the edges and transfer it to a wire rack to cool completely.