Healthier Sour Cream–Banana Bread Recipe

• 1 cups all-purpose flour, plus extra for dusting
• 2 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 VERY ripe medium bananas, mashed (about 1 1/4 cups)
• 1/2 cup sour cream
• 1/2 cup whole wheat flour
• 1/2 cup isolated soy protein powder (or use 1/2 cup flour instead)
• 1 cup walnuts, coarley chopped

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan or 2 8 inch loaf pans with nonstick spray. Whisk together white flour, whole wheat flour, protein powder, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
2. Place sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined. Stir in walnuts.
3. Turn batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
4. Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.