Method
- Preheat your oven to 350°F (175°C) and grease a 4x8 inch loaf pan thoroughly. Line with parchment paper.
- In a large mixing bowl, mash the overripe bananas until mostly smooth with some small chunks remaining.
- Mix the melted butter into the mashed bananas, followed by brown sugar, egg, vanilla extract, and sour cream. Whisk until well combined but don't overmix.
- Sprinkle baking soda and salt over the mixture, then add flour gradually. Fold gently with a wooden spoon until just combined.
- Fold in the toasted walnuts with minimal stirring to maintain their crunch.
- Pour batter into prepared loaf pan and bake for 55-60 minutes. Test doneness by inserting a toothpick into the center.
Notes
Toast your walnuts in a dry skillet for 3-4 minutes before adding them to enhance their nutty flavor. n Store wrapped in plastic wrap or in an airtight container for up to 4 days at room temperature.