Sour Cream Banana Bread

• 1 (16 ounce) container sour cream
• 3 eggs
• 2 teaspoons vanilla extract
• 4½ cups all-purpose flour
• 3 teaspoons baking soda 1/2 teaspoon salt
• 1 cup chopped walnuts (Optional)

METHOD

• Preheat the oven to 150 degrees C. Grease four 7×3-inch loaf pans.
• Mix 1/4 cup sugar and 1 teaspoon cinnamon together in a small bowl until well com- bined; dust the greased pans lightly with sugar mixture.
• Beat remaining 3 cups sugar and butter together in a large bowl with an electric mixer until smooth. Add mashed bananas, sour cream, eggs, vanilla, and remaining 2 teaspoons cinnamon; continue to beat until well-blended. Add flour, baking soda, and salt; mix until just combined. Stir in walnuts and divide batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour