Banana Walnut Bread and Introduce MOCHI!!

Hong Kong is incredibly hot and humid. Bananas basically can turn from green to black in a few days time. I cannot catch up the banana ripening speed at all and my bananas keep turning black and mushy while I actually want to eat a nice yellow banana. Hence, I have made banana recipes 3-4 times already since I came back a month ago. Here I try another banana bread recipe and my family really likes it. (Made this twice in a week!!!) This is by far the best banana bread recipe I have come across without chocolate or icing. I did not change much from the original recipe but only reduce the amount of sugar.

My home puppy Mochi trying to steal the cake :P 

Recipe adopted from Martha Stewart 
Yield - 1 loaf (9"x 5")


1/2 cup (1 stick) butter, at room temperature
1/2 cup white sugar
1/4 cup brown sugar (packed)
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup mashed very ripe bananas (2 big bananas; or 3 medium)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts 

  1. Preheat oven to 350 degrees. Grease a 9-by-5-by-3-inch loaf pan; set aside. 
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy with an electric paddle mixer. Add eggs one at a time, and beat to just incorporate.
  4. Add the dry mixture and sour cream alternatively to the butter mixture, and mix until just combined. Add bananas and vanilla; mix to combine. 
  5. Stir in nuts, and pour into prepared pan.
  6. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.