Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with butter and line it with parchment paper for easy removal.
- In a small bowl, whisk together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside for the cinnamon swirl layer.
- Peel and mash 3 to 4 large, overripe bananas with a fork until mostly smooth with a few small lumps. You should have about 1.5 cups of mashed banana.
- In a large mixing bowl, whisk together the melted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar until smooth. Add the eggs, vanilla extract, and sour cream. Whisk until the mixture is pale and glossy, then stir in the mashed bananas.
- Sift the flour, baking soda, salt, and cinnamon together into a separate bowl. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
- Pour half of the banana batter into the prepared pan. Sprinkle two-thirds of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, followed by the rest of the cinnamon sugar. Use a butter knife to gently swirl the mixture in a figure-eight motion.
- Bake for 55 to 65 minutes. Insert a long wooden skewer or toothpick into the center; it should come out clean. If the top is browning too quickly, tent the pan with foil for the last 10-15 minutes.
- Let the bread cool in the pan for 20 minutes. Then use the parchment sling to transfer the bread to a wire rack and cool completely before slicing.
Notes
This banana bread is a gourmet twist on the classic, featuring a luscious swirl of cinnamon-sugar running through the loaf. The bread remains moist and dense, thanks to the inclusion of sour cream, while the top is finished with a crunchy, golden sugar crust that provides texture contrast. The perfect balance of sweet banana and spice!
