Ingredients:

  • 3 large, overripe bananas (approx. 1 ½ cups mashed / 340g)
  • ½ cup (113g) unsalted butter, melted and cooled
  • ¾ cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • ¼ cup (60g) full-fat sour cream
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (50g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
  2. In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth with small texture lumps remaining.
  3. Whisk in the melted butter, packed brown sugar, room temperature egg, vanilla extract, and sour cream until the mixture is pale and fully emulsified.
  4. In the other bowl, stir together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp sea salt.
  5. Using a silicone spatula, gently fold the dry ingredients into the wet. Stop as soon as the flour is just incorporated to prevent gluten development.
  6. Gently fold in the semi-sweet chocolate chips and chopped walnuts, reserving a handful of chips for the top.
  7. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.