Ingredients:

  • 1 ½ cups Very Ripe Bananas, mashed (about 4 medium/large)
  • ½ cup Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Sour Cream or Plain Yogurt
  • 1 ¾ cups All-Purpose Flour, spooned and levelled
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ cup Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line completely with parchment paper using an overhang on the long sides.
  2. In a medium bowl, mash the ripe bananas until mostly smooth, then stir in the vanilla extract. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy (about 3 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the sides, then beat in the sour cream or yogurt until just combined.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients in two additions. Mix on low speed or by hand with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  7. Gently fold in the mashed bananas and any optional nuts using a rubber spatula.
  8. Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes. Test for doneness by inserting a wooden skewer into the centre; it should come out with moist crumbs, not wet batter. Tent loosely with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing.