Ingredients:

  • 450g overripe bananas (approx. 3 to 4 large bananas)
  • 2 large eggs, room temperature
  • 1/2 cup (100g) vegetable or grapeseed oil
  • 1/4 cup (60g) sour cream or full-fat Greek yogurt
  • 2 tbsp (30ml) whole milk
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x4-inch loaf pan, or line it with parchment paper.
  2. Using a potato masher or fork, mash the bananas until they are mostly liquid with just a few small chunks remaining.
  3. In a large mixing bowl, combine the eggs, oil, granulated sugar, sour cream, milk, and vanilla extract. Whisk vigorously for approximately 2 minutes until small bubbles form on the surface for aeration.
  4. In a separate small bowl, whisk together the flour, baking soda, and sea salt.
  5. Gently fold the dry ingredients into the wet mixture using a silicone spatula. Stir only until no streaks of flour remain; do not over-mix.
  6. Fold in the mashed bananas until evenly distributed.
  7. Pour the batter into the prepared 9x4-inch pan. Bake for 60 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.