Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups or 350g)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • ¼ cup (60g) sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (190g) 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) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, mash the bananas until they reach a creamy consistency with only a few small lumps.
  3. Stir in the melted butter, brown sugar, egg, sour cream, and vanilla until the mixture is smooth and unified.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the wet base.
  5. Using a rubber spatula, gently fold the mixture together until no more streaks of white flour are visible; do not overmix.
  6. Gently stir in the chopped walnuts.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is deep mahogany brown.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.