Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter and line with parchment paper for easy removal.
- Peel your overripe bananas and mash them by hand 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, granulated sugar, and dark brown sugar. Add the egg, egg yolk, vanilla paste, and sour cream, whisking until smooth. Stir in the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Sift the dry ingredients into the wet mixture and fold until just combined. Be careful not to over-mix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out. Cool completely on a wire rack before slicing.
Notes
This banana bread is a moist, dense loaf that is rich in flavor. The combination of ripe bananas, brown sugar, and the addition of sour cream ensures it stays soft and delicious for days. With a caramelized sugar crust and subtle spice, it’s a bakery-quality treat.
