Ingredients:

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Kosher Salt
  • ½ cup Unsalted Butter, softened (1 stick)
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups Very Ripe Bananas, mashed (about 3 large)
  • ¼ cup Sour Cream or Plain Yoghurt (full fat)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease your 9x5 inch loaf pan thoroughly and line the base and two sides with a strip of parchment paper, leaving an overhang ('sling') for easy removal.
  2. Mash the Bananas: In a small bowl, thoroughly mash the very ripe bananas until mostly smooth, leaving only a few small lumps for texture. Set aside.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  4. Cream the Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, pale, and fluffy (about 3–4 minutes). This step is crucial for achieving a superior texture.
  5. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl.
  6. Incorporate the Banana Mixture: Gently fold in the mashed bananas and the sour cream (or yoghurt) until just combined.
  7. Combine Wet and Dry: Add the Dry Mix to the Wet Mix. Mix gently on the lowest speed or by hand with a spatula until just combined. Stop mixing the moment you no longer see streaks of dry flour. Overmixing results in a tough loaf.
  8. Fill and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55 to 65 minutes at 350°F (175°C).
  9. Test Doneness: Insert a long toothpick or skewer into the very center of the loaf. It should come out clean, or with just a few moist crumbs attached. If the top browns too quickly, tent it loosely with foil around the 40-minute mark.
  10. Cooling: Remove the loaf from the oven. Let it cool in the pan for 10–15 minutes before using the parchment sling to lift the bread out and transfer it to a wire rack to cool completely before slicing.