Ingredients:

  • 3 large very ripe bananas (about 1.5 cups mashed)
  • 1 cup full-fat sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang.
  2. In a medium bowl, thoroughly mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
  3. To the mashed bananas, add the room-temperature sour cream, lightly beaten eggs, and vanilla extract. Whisk gently until just combined.
  4. In a separate large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. Ensure the baking soda is evenly distributed.
  5. Pour the wet mixture into the dry mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing the moment no streaks of dry flour remain.
  6. Gently fold in the cooled melted butter until incorporated, followed by the nuts, if using.
  7. Transfer the batter to the prepared loaf pan, smoothing the top lightly. Bake for 55–65 minutes.
  8. Test for doneness by inserting a long wooden skewer into the centre; it should come out clean or with only a few moist crumbs attached. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
  9. Allow the bread to cool in the pan for 10 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.