Banana Bread

How to make it

Instructions

1. 1

   Preheat 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. 2

   Mash 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. 3

   Whisk 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. 4

   In 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. 5

   Pour batter into the prepared loaf pan and smooth the top. Optionally, press half a banana lengthwise into the top for a dramatic presentation.
6. 6

   Bake 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. 7

   Cool 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.