Walnut Cinnamon Chip Banana Bread

Preheat the oven to 350 F. Spray your desired size pans with non-stick spray and set aside. Recipe makes one standard loaf (9″ x 5″ x 3″) or 3 mini loaves (6″ x 3″ x 2″).

In a medium bowl, combine flour, baking powder, baking soda and salt until mixed well. Set aside.

In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, one at a time, mixing for about 30 seconds after each one. Next mix in the bananas until completely combined.

Into the bowl with the butter mixture, alternately add portions of the flour mixture and the sour cream, until just combined (don’t over-mix). Fold in the chopped walnuts and cinnamon chips.

Divide batter evenly among smaller loaf pans, or add all of it into the standard size pan. Pan(s) should be about 2/3 full.

Bake for about 1 hours and 15 minutes for a standard size loaf. The smaller ones took about 40 minutes. Check done-ness by inserting a knife or long toothpick into the center once the edges start to turn golden and the top is set. If the tester comes out clean or with only a couple of crumbs, the bread is done. If not, bake a bit longer.

Transfer pan(s) to a cooling rack, leaving the bread in the pan for about 20 minutes. Then remove bread from pan and place on the cooling rack until it reaches room temperature.

Notes:
– Do not attempt to use low-fat/non-fat sour cream (just don’t).
– I like to peel and freeze my bananas once they’re ripe, and store them in the freezer in a Ziplock freezer bag (they don’t need to be completely brown). Then I defrost them before I’m ready to make the bread.
– Run the bananas through a food processor if you want a smoother batter.
– Banana bread freezes well. I often make an extra loaf to freeze for later.
– Store in an airtight container or wrapped in tin foil at room temperature (best used within a week).