Banana Bread

 This is Martha Stewart recipe with a little twist from me. I always add cinnamon to my banana bread. This bread was so good. Because it takes awhile to bake it gave the butter abrown butter flavor. I don't think it needs cream cheese frosting, I think that would make it too sweet.

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts or pecans
• **I toasted my pecans and cooled them before chopping and adding to the batter.

Instructions Chec

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  Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.

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  In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.

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  Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 3 tablespoons confectioners' sugar, 1/4 teaspoon kosher salt, and 1/2 teaspoon pure vanilla extract until smooth. Frost top of cooled bread.

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," once the loaf is baked and cooled, halve horizontally. Using an offset spatula, spread frosting evenly over bottom half. Top with remaining half; slice and serve.