Ingredients:

  • 3 large overripe bananas (approx. 375g), mashed heavily
  • 1/2 cup (120g) full-fat sour cream
  • 1/2 cup (118ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) light brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup (60g) chopped walnuts or pecans

Instructions:

  1. If bananas are not fully black, place unpeeled bananas on a baking sheet at 300°F (150°C) for 15 minutes until skins turn jet black to concentrate sugars.
  2. In a large mixing bowl, whisk together the light brown sugar, vegetable oil, eggs, and sour cream until the mixture is pale and emulsified.
  3. Stir the heavily mashed bananas and vanilla extract into the wet base.
  4. Sift the all-purpose flour, baking soda, and sea salt directly over the wet mixture.
  5. Gently fold the dry ingredients into the wet mixture using a silicone spatula just until no flour streaks remain. Do not over-mix. Fold in chopped walnuts if using.
  6. Pour the batter into a parchment-lined 9x5 inch loaf pan. Bake at 350°F (175°C) for 60 to 65 minutes or until a tester comes out clean.