Ingredients:

  • 8 tablespoons (113g) unsalted butter, cut into cubes
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 3 very ripe bananas, mashed (about 1 1/2 cups)
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (semi-sweet or dark, optional)

Instructions:

  1. Melt butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until it turns golden brown and smells nutty (about 5-7 minutes). Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and oil. Mix well. Gently fold in the mashed bananas.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in walnuts or chocolate chips, if using.
  7. Grease and flour a 9x5 inch loaf pan. Pour the batter into the prepared pan and spread evenly.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging).
  9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.