INGREDIENTS
- 8 tbsp unsalted butter – browned
- 2/3 cup brown sugar
- 1/3 cup sour cream
- 4 large bananas – overly ripe, mashed
- 2 eggs
- 1 1/2 tsp vanilla extract – OR vanilla bean paste
- 2 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp ground cinnamon
- pinch ground nutmeg
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray or lightly butter and flour a 9×5-inch loaf pan; set aside.
- In a small saucepan set over medium heat, melt the butter. Once butter begins to bubble and crackle, the butter will begin to brown. As the butter cooks, swirl to move butter around. When the butter smells nutty, remove pan from heat and transfer to a medium mixing bowl. Whisk in the brown sugar, sour cream, mashed bananas, eggs and vanilla extract.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Slowly fold the wet ingredients into the dry ingredients, using a spatula to scrape up any dry spots from the bottom of the bowl. Do not over-mix.
- Pour batter into prepared pan. Place in oven and bake for 45 minutes to 1 hour. The loaf will get nice and brown on top and the crack should still be slightly moist. I usually bake mine for about 48-50 minutes. Remove from oven and allow the loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely (or enjoy while warm).
Notes
-If you can’t find vanilla bean paste, try scraping half of a vanilla bean into the wet ingredients along with the vanilla extract.-You can easily fold in chopped toasted nuts, chocolate chunks or chips, a swirl of Nutella or peanut butter.