Martha Stewart's Banana Bread

This banana bread is divine!  Before we left for Maui many people told us we needed to buy the homemade banana bread at stands along the Road to Hana.  Well, we began the Road to Hana too late and missed the banana bread!  This is how I imagine it would have tasted though.  I love the inclusion of sour cream in this recipe - makes it so moist.

Martha Stewart's Banana Bread

1/2 c butter (1 stick), at room temperature
1 c sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c very ripe bananas, mashed (~3 bananas)
1/2 c sour cream
1 tsp vanilla extract
1/2 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts (if desired) and pour into pan. Bake until cake tester inserted into center of loaf comes out clean, about 1 hour - 1 hour and 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.