Ingredients:

  • 450g overripe bananas (3 to 4 large), mashed
  • 115g unsalted butter, melted and cooled
  • 100g granulated sugar
  • 100g light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • 60g full-fat sour cream
  • 190g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 120g walnuts, chopped

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line it with a parchment paper sling. Note: The sling allows you to lift the loaf out without breaking the delicate crust.
  2. Mash the 450g bananas in a large bowl until they reach a nearly liquid consistency.
  3. Whisk in the 115g melted butter, 100g granulated sugar, 100g brown sugar, 1 egg, 1 tbsp vanilla, and 60g sour cream until the mixture is glossy and uniform.
  4. Sift the 190g flour, 1 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon into a medium bowl.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop immediately once no white streaks remain.
  6. Incorporate 90g of walnuts into the batter with two or three light folds.
  7. Transfer the batter into your prepared pan, smoothing the top with the back of a spoon.
  8. Scatter the remaining 30g of walnuts over the surface. Note: This creates the shatter texture on the top crust.
  9. Bake for 60 to 65 minutes until a tester comes out clean and the aroma fills the room.
  10. Cool in the pan for 10 minutes before using the sling to move the loaf to a wire rack.