Ultimate Banana Bread

• 1 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 large egg
• 1 cup sugar
• 1 cup very ripe bananas, very well mashed by hand (about 2 medium bananas, but measure to be sure)
• 1/2 cup oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla
• 1 cup chopped walnuts*

1. Preheat the oven to 350 degrees with a rack in the lower-middle position. Line an ungreased standard loaf pan (8 1/2 by 4 1/2 inches) with a piece of parchment, covering the bottom and letting the ends of the parchment overhang the long sides of the pan to create a "sling."
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3. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside.
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5. In a large bowl, beat the egg and sugar with an electric mixer until thick and pale, about 2 minutes on high speed. Add the bananas, oil, sour cream, and vanilla, and beat until smooth.
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7. Add the flour mixture and nuts to the wet ingredients, and fold in gently just until no more streaks of flour show (the batter will look lumpy). Spread the batter in the lined pan and bake until the top springs back when lightly touched, and a toothpick inserted into the center comes out clean, about 1 hour.
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9. Cool in the pan on a wire rack for 10 minutes, and then use the parchment sling to lift out the bread (run a thin knife along the short edges, between the bread and pan, if necessary). Peel off the parchment, and finish cooling completely on the rack before slicing.

allpurpose, baking powder, baking soda, salt, cinnamon, nutmeg, egg, sugar, very ripe bananas, oil, sour cream, vanilla, walnuts

Taken from www.epicurious.com/recipes/member/views/ultimate-banana-bread-53070261 (may not work)