8 tablespoons (1 stick) butter, unsalted, softened, plus more for pan
1 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans
Preheat oven to 350°. Butter a 9-by-5-by-3 inch loaf pan. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle until pale and fluffy. Mix in eggs.
Whisk together flour, baking soda, and salt in a medium bowl. Add to butter mixture; mix until just combined. Add bananas, sour cream, and vanilla; mix until combined. Stir in nuts. Pour batter into pan.
Bake until a cake tester inserted into center comes out clean, about 1 hour 10 minutes. Let cool 10 minutes in pan on wire rack; invert. Let cool completely.
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