Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ½ cup (115g) unsalted butter, melted and cooled
  • ½ cup (120g) full-fat sour cream
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ½ cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper for a clean release.
  2. In a large bowl, mash the bananas until mostly smooth, then whisk in the melted butter, sour cream, brown sugar, egg, and vanilla until the mixture is velvety and combined.
  3. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  4. Using a rubber spatula, gently fold the batter together. Stop the moment you see no more streaks of flour; the batter should look slightly lumpy.
  5. Fold in the chopped walnuts.
  6. Pour the batter into the prepared pan.
  7. Bake for 55–65 minutes until the top is a deep mahogany brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.