Ingredients:

  • 3 to 4 extra-large overripe bananas (approx. 1 ½ cups mashed)
  • ½ cup neutral oil (avocado or vegetable)
  • ¾ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp sour cream or Greek yogurt
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a 9x5-inch metal loaf pan with parchment paper, leaving an overhang on the long sides (the 'sling' method) to prevent sticking.
  2. In a large mixing bowl, whisk the neutral oil, brown sugar, eggs, and sour cream vigorously until the mixture is pale and slightly thickened. Fold in the mashed bananas and vanilla extract.
  3. Sift the all-purpose flour, baking soda, sea salt, and ground cinnamon directly over the wet mixture. Use a spatula to gently fold the ingredients until just combined; do not over-mix.
  4. Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until the internal temperature reaches 205°F (96°C) and a skewer inserted into the center comes out clean.
  5. Allow the bread to cool in the pan for 10 minutes before using the parchment sling to lift it onto a wire rack to cool completely.