Ingredients:

  • 1.5 cups overripe mashed bananas (approx. 338g)
  • 0.5 cup unsalted butter, melted and cooled (113g)
  • 0.25 cup full-fat sour cream (60g)
  • 1 large egg, room temperature (50g)
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup granulated sugar (100g)
  • 0.25 cup light brown sugar, packed (50g)
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground cinnamon
  • 1 cup chopped pecans, toasted (120g)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. Toast chopped pecans on a baking sheet for 8 minutes until fragrant; let cool slightly.
  3. In a large bowl, mash the overripe bananas with a fork or potato masher until mostly liquid with some small chunks remaining.
  4. Whisk in the melted butter, sour cream, egg, and vanilla extract until well combined.
  5. In a separate small bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
  6. Gently fold the dry ingredients into the wet banana mixture using a silicone spatula until just combined and just a few streaks of flour are visible.
  7. Fold in the toasted pecans. Pour the batter into the prepared loaf pan.
  8. Bake for 1 hours 5 mins, or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.