Eggless Banana Bread

I always find myself letting the last few bananas sit on the counter until they are starting to turn brown just so that I can make this banana bread.  This is a recipe that was passed down from my grandmother that I converted to be eggless.  I love it warm, smeared with soft butter for breakfast.

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 2 dollops sour cream (a dollop is a heaping tablespoon)
• 1 cup mashed bananas (usually takes about 3 bananas)
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts or pecans

Sift together the flour, baking powder, baking soda, and salt.
In a separate bowl mix the sugar, nuts, sour cream, mashed bananas, and melted butter.
Add the dry ingredients to the banana mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.