Ingredients:

  • 1 ½ cups mashed very ripe bananas (about 4 large)
  • ½ cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • ½ cup sour cream or full-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup chopped walnuts or pecans (optional mix-in)
  • ½ cup milk or semi-sweet chocolate chips (optional mix-in)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it completely with parchment paper, leaving an overhang.
  2. Mash the ripe bananas thoroughly in one bowl until mostly smooth but retaining some small texture lumps.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time, followed by the mashed bananas, sour cream (or yogurt), and vanilla extract until just incorporated.
  4. In a separate, medium bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution.
  5. Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold everything together gently until just combined—stop mixing as soon as no streaks of dry flour are visible. Overmixing will result in a tough loaf.
  6. Gently fold in any optional nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle any remaining mix-ins on top if desired.
  8. Bake for 55 to 65 minutes. The loaf is done when a wooden skewer inserted near the centre comes out clean or with only a few moist crumbs attached.
  9. Allow the loaf to cool in the pan for 10 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely before slicing.