Banana Bread with Nuts

Banana bread is one of those recipes that are easy to make, versatile as you can eat them for breakfast or as a snack, and makes your whole house smell nice! Moist, fluffy, with super tasty banana flavor, not too sweet... because you are not always in the mood for a rich triple Chocolate Cake (I can't believe I just said it...). This Banana bread is very homey and comforting, comparing it to a triple chocolate cake is like Julia Roberts compared the Crème Brule and Jell-O in "My best friend's wedding", remember? So when you don't want a Crème Brule, bake a Banana bread :) Although the banana "part" is really good in this bread, but what makes it really delicious is NUTS! And it's not because I really love nuts and could eat them practically with anything (or maybe because of that), but they make this bread really tasty, adding bold nut flavor and crunchiness! OK, now I have to have a piece of this delicious bread with a cup of cappuccino...see you later!

Makes 2 loaves

Ingredients

¾ cups butter, room temperature
4 cups sugar
6 cups all-purpose flour**
1 tbsp. Vanilla extract
1? cup sour cream
6 eggs
4½ medium ripe bananas3 cups coarsely chopped pecans or walnuts
**If you want to use the all-purpose flour instead, add 2 tsp. salt, 1 tbsp. baking soda, and 1 tbsp. baking powder to the same amount of flour

Directions

Preheat oven to 350 degrees. 
In an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy.
Add vanilla, sour cream, and eggs, one at a time. 
Now it's time to add bananas. You can mush them or just break/cut into small pieces and add to the mixing bowl. Mix well.
If you use the all-purpose flour, in a separate bowl mix flour, baking soda, baking powder, and salt. Add the dry mixture to the mixing bowl and combine on stir.
If you use the self-raised flour, add it straight to the liquid mixture.
Once combined, stir in the nuts, leaving about 1/3 cup. You don't want to overmix, so this last step can be easily done by hand.
You can also add ½ cup of chocolate chips, but it's really up to you. I didn't add the chocolate because I have another recipe for banana chocolate chip muffins and my bread wanted to be less sweet and have the pronounce taste of nuts. U-uh, I LOVE nuts!
Grease the bread loaf tins and line with parchment, leaving about 2 inches of excess on either side to make it easier to take out and pour the batter. It shouldn't be full as you will need space for the dough to raise.
Bake for about 1 hour 15 minutes, adding the rest of chopped nuts on top after 45 minutes. Let the loaves cool and then take them out of the tins. 

Enjoy!