Brown Sugar Banana Bread
A moist, tender banana bread made with plenty of very ripe bananas, brown sugar, melted butter and a little sour cream. One bowl for the wet, one for the dry.
Chef's note Your bananas should be more brown than yellow; that's where the flavor is.
Ingredients
- 1 tsp butter softened, for the pan
- 1¾ cups all-purpose flour 210 g, spooned and leveled
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- 3 very ripe bananas about 340 g peeled
- ½ cup unsalted butter 1 stick (113 g), melted and slightly cooled
- ¾ cup light brown sugar 150 g, packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- ⅓ cup sour cream or plain yogurt 80 g
- ½ cup walnuts 60 g, chopped, optional
Steps
Heat the oven to 350°F. Grease a 9x5-inch loaf pan with 1 tsp butter and line the bottom and long sides with a strip of parchment.
Whisk 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp fine salt and ½ tsp ground cinnamon in a bowl.
In a large bowl, mash 3 very ripe bananas with a fork until mostly smooth with a few small lumps. Whisk in ½ cup unsalted butter, ¾ cup light brown sugar, 2 large eggs, 1 tsp vanilla extract and ⅓ cup sour cream or plain yogurt.
Add the dry ingredients and fold with a spatula just until no streaks of flour remain. Fold in ½ cup walnuts. Scrape the batter into the pan.
Bake 55 to 65 minutes, until deep golden and a toothpick in the center comes out with only a few moist crumbs. If the top browns too fast after 40 minutes, tent it loosely with foil.
Cool in the pan 15 minutes, then lift out and cool on a rack at least 30 minutes more before slicing.
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