I had several over-ripe bananas so I went in search of a new banana bread recipe to try and found this recipe one on the Food Network site and was on an episode of Giada's Weekend Getaways. The recipe itself by Chef Joanne Chang, owner/chef of Flour Bakery in Boston.
An interesting note about Joanne is that she left her management consulting career after graduating with an honor degree from Harvard with a degree in Applied Math and Economics to pursue her baking passion.
I found this cake to be very moist and addictive and is more a banana bread for a non-banana bread loving person as their is only a hint of the banana flavor and it is only slightly sweet and is great with a warm cup of tea.
Line the bottom of the baking pan with parchment paper. I used a 9x9 cake pan instead of a bread pan to be able to get more servings by cutting the loaf in half and then into slices.
To toast the walnuts, put on a cookie sheet or baking dish and toast for 8-10 minutes while you are combining the other ingredients.
Sift together the flour, Baking Soda, Cinnamon and salt in a large bowl.
In another large bowl, use a mixer beat sugar and eggs (with a whisk attachment if you have one) until light and fluffy, about 10 minutes. Yes, 10 minutes.
Then mix in the oil, mashed bananas, sour cream and vanilla
The original recipe advises to fold dry ingredients and nuts into the above, but I didn't think my bowl was big enough so I slowly mixed the wet ingredients into the dry one instead.
Pour the mixture into the baking dish with the parchment lining the bottom and bake for 45 minutes to 1 hour. Using the 9x9 pan, it took 1 hour in my oven before it was done in the center.
Allow to cool and cut into slices. If using a 9x9 pan, cut down the middle and into slices:)