Ingredients
- 1/2 cup dehydrated sliced bananas
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup sour cream
- 1 & 1/3 cups sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1 cup chopped nuts
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Spray a 9 x 5-inch pan with cooking spray.
- In a small heatproof bowl, combine the dehydrated bananas and boiling water, cover, and let sit for 15 minutes to rehydrate. Drain any remaining water, transfer to a blender, and process into a smooth puree.
- Stir the baking soda into the sour cream.
- In a large bowl, beat the sugar and butter together until smooth. Add the eggs, one at a time, beating well after each. Stir in the sour cream mixture and the vanilla. Stir in the banana puree until well combined. Add the flour and stir until well combined. Stir in the nuts. Pour the batter into the loaf pan. Bake until golden brown and the center springs back when pushed down, about 1 hour.
- Immediately turn the bread out of the pan onto a clean dish towel and let cool completely before slicing.
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