Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 cup / 225g)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 cup (60g) full-fat sour cream
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the overripe bananas with a fork until they form a smooth paste with only a few small lumps remaining.
  3. Stir in the melted butter, brown sugar, egg, vanilla, and sour cream until the mixture is fully emulsified.
  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 batter. Stop immediately when no streaks of white flour remain to avoid overmixing.
  6. Pour the batter into the prepared loaf pan and bake for 60 to 65 minutes.
  7. Perform the toothpick test: insert a toothpick into the center; it should come out with a few moist crumbs attached, but no wet batter.