Ingredients:

  • 3 large overripe bananas (approx. 350g mashed)
  • 0.5 cup unsalted butter (113g), melted and cooled
  • 1 large egg (50g), room temperature
  • 1 tsp vanilla extract
  • 2 tbsp sour cream or Greek yogurt (30g)
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup granulated sugar (100g)
  • 0.5 cup light brown sugar (100g), packed
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground cinnamon

Instructions:

  1. Prepare the environment. Heat your oven to 175°C (350°F). Grease your 9x5-inch pan thoroughly, or line it with parchment paper leaving an inch of overhang on the sides for easy removal.
  2. Mash the fruit. In your largest bowl, mash the 350g of bananas. I like to leave a few tiny chunks for texture, but mostly it should be a smooth purée.
  3. Create the base. Add the 113g of melted butter, the egg, both sugars, vanilla, and the 30g of sour cream.
  4. Emulsify the wet mix. Whisk this mixture vigorously for exactly 1 minute. Watch for it to become glossy and slightly pale. Note: This creates a stable base that holds moisture in the loaf.
  5. Add dry elements. Sift the 190g of flour, baking soda, salt, and cinnamon directly into the bowl.
  6. Execute the fold. Using a silicone spatula, use a cut and turn motion to fold the flour into the wet mix. Stop the moment you see no more white streaks.
  7. Transfer the batter. Pour everything into the prepared pan and smooth the top with your spatula.
  8. Bake the loaf. Place in the center of the oven and bake for 60 minutes. Wait until the top is dark golden and a toothpick comes out clean.
  9. The initial cool. Let the bread sit in the pan for 10 minutes. Note: This allows the structure to firm up so it doesn't collapse when moved.
  10. The final rest. Move the loaf to a wire rack to cool completely. Wait at least 30 minutes before slicing to let the internal steam finish the cooking process.