Ingredients:

• 1 stick butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup very ripe bananas, mashed
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped

Directions:

• Preheat oven to 350 degrees.
• Butter 9 x 5 x 3 inch loaf pan.
• Cream the butter and sugar until light and fluffy with electric blender.
• Add eggs, beating well.
• Sift dry ingredients together and comine with butter mixture. 
• Blend well.
• Add the bananas, sour cream, and vanilla.
• Stir well.
• Stir in the nuts.
• Pour into the prepared pan.
• Baked 1 hour, until a cake tester comes out clean.
• Cool on a rack.

 This recipe adapts well to batch cooking.  Normally, I will double the recipe and bake in smaller loaf pans.  1 smaller loaf plan is enough to serve our family as a snack or side dish.  I freeze the other loafs in airtight packaging, either ziploc bags or a vacuum sealer (such as FoodSaver).  Click for more tips and tools on batch cooking.

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