Ingredients:

  • 3 large overripe bananas (approx. 375g)
  • 0.5 cup unsalted butter (113g), melted and cooled
  • 1 cup granulated sugar (200g)
  • 1 large egg (50g), room temperature
  • 1 tsp vanilla extract (5ml)
  • 2 tbsp sour cream or buttermilk (30g)
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp salt (3g)
  • 0.5 cup chopped walnuts or pecans (60g), toasted

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan generously with butter or non stick spray.
  2. In a large mixing bowl, mash the overripe bananas until mostly smooth, leaving a few small chunks for texture.
  3. Whisk in the melted butter, granulated sugar, room temperature egg, vanilla extract, and sour cream (or buttermilk) until the fats are fully incorporated.
  4. Sift the all purpose flour, baking soda, and salt directly over the wet banana mixture.
  5. Using a silicone spatula, gently fold the dry ingredients into the wet until no white streaks remain. Do not overmix.
  6. Fold in the toasted walnuts or pecans until evenly distributed.
  7. Pour the batter into the prepared loaf pan and bake for 60 minutes until the top is dark golden and a toothpick comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.