It's National Banana Bread Day. Did you know there was such a thing? Well, it's a brilliant way to use up some of those overly ripe bananas! I've eaten and made more than my fair share of banana breads in my day. I have to say this is by far the best one I have ever had. It's rich, from the butter and sour cream, and incredibly flavorful. Outside the crust is perfectly crispy and the inside is incredibly moist. We've added the chopped walnuts, if you want something a little sweeter, feel free to toss in some chocolate chips - though we think it's perfect just the way it is... and we don't want to mess with a good thing!

Ingredients
10 tablespoons plus 1 teaspoon butter (We used 8 Tbs. -- 1 stick)
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream (Plain or Greek yogurt works too)
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

Directions

Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. (I used Pam)
Puree the bananas, sour cream, eggs and vanilla in a food processor. (I mashed by hand)
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. (I did not add it in 3 batches) Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

For muffins line 18 muffin tins with muffin/cupcake wrappers and bake for 25-30 minutes.