Ingredients:

  • 3 large overripe bananas, mashed (approx. 225g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 1 large egg, room temperature (50g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 cup sour cream or full-fat Greek yogurt (60g)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Whisk in the melted butter and brown sugar until combined.
  4. Stir in the egg, vanilla, and sour cream until the mixture is glossy and emulsified.
  5. Sift the flour, baking soda, and salt directly into the wet ingredients.
  6. Using a rubber spatula, gently fold the mixture together until no streaks of dry flour remain; do not overmix.
  7. Pour the batter into the prepared pan.
  8. Bake for 50–60 minutes until the top is a deep mahogany brown and a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.