Bermudian Banana Bread
 
Makes 1 (8½x4½-inch) loaf
Ingredients
  • 1⅔ cups (208 grams) all-purpose flour
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon (1.25 grams) baking powder
  • 1¼ cups (284 grams) mashed ripe banana (2 to 3 medium bananas)
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (76 grams) unsalted butter, melted
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (57 grams) chopped walnuts, toasted
Instructions
  1. Preheat oven to 325°F (170°C). Butter and flour an 8½x4½-inch loaf pan.
  2. In a medium bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and baking powder. In a large bowl, whisk together mashed banana, eggs, melted butter, sour cream, and vanilla. Fold flour mixture into banana mixture just until combined. Fold in walnuts. Spoon batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/bermudian-banana-bread/