Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp cinnamon
  • 115g unsalted butter, melted and cooled
  • 200g brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3 large overripe bananas, mashed chunky (approx. 375g)
  • 120g full-fat sour cream
  • 100g chopped walnuts

Instructions:

  1. Heat the oven. Set your oven to 350°F (180°C) and line your loaf pan. Note: Lining prevents the bottom from sticking.
  2. Mash the fruit. Use a fork to mash 375g of bananas until they are mostly smooth but still have some small chunks.
  3. Mix the fats. In your bowl, whisk the 115g melted butter with 200g brown sugar until the mixture looks like wet sand.
  4. Add the wet ingredients. Whisk in 2 eggs, 1 tbsp vanilla, and 120g sour cream until the color lightens slightly.
  5. Fold in bananas. Stir the mashed bananas into the wet mixture using your spatula.
  6. Sift the dry. Add 250g flour, 1 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon directly into the bowl.
  7. Combine gently. Fold the dry into the wet until just a few streaks of flour remain. Note: Overmixing makes the bread tough.
  8. Add the crunch. Fold in 100g chopped walnuts gently.
  9. Bake the loaf. Pour into the pan and bake for 60 minutes until the top is dark gold and a skewer comes out clean.
  10. Cool it down. Let the bread sit in the pan for 10 minutes before moving to a wire rack.