Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Salt (Fine sea salt)
  • ½ cup Unsalted Butter (1 stick), melted and slightly cooled
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Sour Cream (or Greek Yogurt), full fat, room temperature
  • 3 – 4 medium Ripe Bananas (Very ripe)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly and line it with parchment paper, leaving an overhang 'sling' for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until completely uniform. Set aside (Dry Mix).
  3. Mash the very ripe bananas in a separate, medium bowl. Leave them slightly chunky.
  4. In a third bowl, whisk the melted butter with both the brown and granulated sugars until smooth.
  5. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream until just combined.
  6. Gently fold the mashed bananas into the sour cream/egg mixture (Wet Mix).
  7. Pour the entire Wet Mix into the bowl of Dry Mix.
  8. Using a rubber spatula, fold the ingredients together just until the flour streaks disappear. Stop immediately to avoid overmixing; a few small lumps are acceptable.
  9. Scrape the batter into the prepared loaf pan. Bake for 55–65 minutes until the top is deep golden brown.
  10. Test for Doneness: Insert a skewer or toothpick into the center; it should come out clean or with a few moist crumbs attached (no wet batter).
  11. Let the loaf cool in the pan for 10 minutes. Use the parchment sling to lift it out and transfer it to a wire rack to cool completely before slicing (about 30–40 minutes).