Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 115g unsalted butter, melted and cooled
  • 150g packed light brown sugar
  • 1 large egg, room temperature
  • 60g sour cream or full-fat Greek yogurt
  • 5ml pure vanilla extract
  • 190g all-purpose flour
  • 5g baking soda
  • 3g salt
  • 2g ground cinnamon
  • 65g chopped walnuts, lightly toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. In your large bowl, mash the bananas with a fork until smooth with only a few small lumps remaining.
  3. Stir in the melted butter, brown sugar, egg, sour cream, and vanilla until the mixture is a uniform, creamy gold.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  5. Using a spatula, gently fold the mixture together. Stop the moment no streaks of white flour remain; the batter should be thick and slightly lumpy.
  6. Gently fold in the toasted walnuts.
  7. Pour the batter into the prepared pan, smoothing the top with your spatula.
  8. Bake for 50–60 minutes. You are looking for a mahogany-colored top and a toothpick inserted into the center to come out clean or with a few moist crumbs.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack.