Ingredients:

  • 3 large (approx. 12 oz / 340g) over-ripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120ml) pure maple syrup
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) sour cream or full-fat Greek yogurt
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Whisk in the melted butter, maple syrup, egg, vanilla, and sour cream until the mixture is emulsified and velvety.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients.
  5. Using a rubber spatula, gently fold the mixture together until no streaks of flour remain, keeping the batter slightly lumpy to prevent gluten over-development.
  6. Pour the batter into the prepared pan and bake for 55–65 minutes, or until the top is mahogany brown and a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.