Ingredients:

  • 3 large overripe bananas, mashed (340g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 1/2 cup neutral oil (120ml)
  • 3/4 cup light brown sugar, packed (150g)
  • 1 large egg, room temperature
  • 1/4 cup sour cream (60g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with parchment paper.
  2. In a large bowl, mash the bananas using a fork or potato masher until no large lumps remain.
  3. Whisk in the melted butter, oil, brown sugar, egg, sour cream, and vanilla extract until the mixture forms a smooth, uniform emulsion.
  4. Sift the all-purpose flour, baking soda, salt, and ground cinnamon directly into the wet ingredients.
  5. Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Stop immediately once no streaks of flour are visible to avoid over-mixing.
  6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until the top is deep mahogany brown and a toothpick inserted into the center comes out clean.
  7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.