Banana Bread

Method

1. 1Preheat oven to 175°C (350°F). Grease a 9×5 inch loaf pan and line with parchment paper. Brown the butter: melt butter in a light-colored saucepan over medium heat, swirling constantly, until it smells nutty and the milk solids turn golden brown, about 4–5 minutes. Pour immediately into a large bowl and let cool slightly.
2. 2Mash bananas thoroughly with a fork — you want very few lumps. For the best flavor, the bananas should be nearly black. Measure out 280ml of mashed banana.
3. 3Whisk both sugars into the browned butter. Add eggs one at a time, whisking well after each. Add vanilla extract and sour cream. Fold in mashed bananas.
4. 4In a separate bowl, whisk together flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined — a few streaks of flour are fine. Do not overmix or the bread will be tough. Fold in walnuts if using.
5. 5Pour batter into the prepared loaf pan and smooth the top. Optionally, press half a banana lengthwise into the top for a dramatic presentation.
6. 6Bake for 60–65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
7. 7Cool in the pan for 15 minutes, then turn out onto a wire rack. Banana bread tastes even better the next day as the flavors develop. Store wrapped at room temperature for up to 4 days.