Best Banana Bread

Adjust the oven rack to the lower third position and preheat the oven to 350°F.

Grease a metal 9×5-inch loaf pan (I use the spare butter off the wax wrappers). Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl.

In another bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until smooth and creamy. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the sour cream, mashed bananas, and vanilla extract until combined.

With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts.

Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean.

Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.