- 1 ¼ cup sugar (I use 1/2 cup sugar: 50% brown & 50% granulated)
- 1 stick (8 tablespoons) butter (I use 6 tablespoons+ 2 tablespoons olive oil)
- 2 large eggs
- 1 teaspoon vanilla (I use 2 teaspoons)
- 1 teaspoon baking soda
- 1/4 cup (55g) sour cream (or yogurt)
- 3 medium, ripe bananas (1 ¼ cups/330g)
- 1/4 teaspoon fine salt
- I add 1/4 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
- Place a rack in center of oven and preheat to 350°F. Grease and flour a loaf pan, a 9×9 inch square baking pan, or muffin cups.
- Beat the sugar and butter together until creamy.
- Whisk in the eggs and vanilla until smooth.
- Whisk in the mashed bananas.
- In a small bowl mix the baking soda and sour cream together; add it to the mixing bowl.
- Place a sieve over the mixing bowl and sift in the flour, salt (and cinnamon, if using); mix until just incorporated.
- Gently fold in walnuts, if using.
- Bake for 43-50 minutes (25-35 minutes for 9×9 inch pan/22-25 minutes for muffins), or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. If using a thermometer, the center of the loaf should reach 200-205 °F when done.
- Set the loaf pan on a cooling rack and cool for 10 minutes. Then, remove from the pan and continue cooling.