Ingredients:

  • 250g all purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 450g overripe bananas
  • 115g unsalted butter, melted and cooled
  • 150g dark brown sugar
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 60g full fat sour cream
  • 1 tbsp vanilla extract
  • 125g chopped walnuts, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly with butter or non stick spray.
  2. In a large bowl, mash the 450g of overripe bananas with a fork until mostly smooth with only tiny chunks remaining.
  3. Whisk together the 250g all purpose flour, 1 tsp baking soda, 0.5 tsp fine sea salt, and 1 tsp ground cinnamon in a separate medium bowl.
  4. Add the 115g melted and cooled butter, 150g dark brown sugar, and 50g granulated sugar to the mashed bananas, whisking until the sugar begins to dissolve and the mixture looks glossy.
  5. Whisk in the 1 large egg, 60g full fat sour cream, and 1 tbsp vanilla extract until fully incorporated and smooth.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Stop the moment no more streaks of white flour are visible.
  7. Gently fold in the 125g of toasted chopped walnuts.
  8. Pour the batter into the prepared pan and bake for 1 hours until a toothpick inserted into the center comes out clean.
  9. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack.