Ingredients:

  • 1 1/2 cups very ripe mashed bananas (about 3-4 medium)
  • 3/4 cup full-fat sour cream, room temperature
  • 2 large eggs, lightly beaten, room temperature
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gently mix in the room temperature sour cream until just combined. Be careful not to overmix at this stage.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, mixing ONLY until just incorporated after each addition. Do not beat vigorously.
  6. Gently fold in the mashed bananas and any optional chopped nuts using a rubber spatula. Stop mixing the moment you see no more streaks of dry flour to ensure a tender crumb.
  7. Pour the batter into the prepared loaf pan and smooth the top. If using nuts, sprinkle any remaining nuts on top. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the bread cool in the pan for 10–15 minutes. Then, carefully invert the loaf onto a wire rack to cool completely before slicing.