Ultra-ripe bananas do all the heavy lifting here, mashed straight into a batter that bakes up moist, dense, and deeply flavored. Browning the butter first adds a nutty, caramelized depth before it even hits the mixing bowl, and a spoonful of sour cream keeps the crumb soft for days. Warm cinnamon runs through every slice, and a handful of toasted walnuts adds crunch if you want it. The loaf bakes low and slow until the top turns deep golden and springs back to the touch, giving you that classic bakery-style crust over a tender interior. It's an easy one-bowl bake that fits neatly into an added sugar free routine, whether you're slicing it for breakfast or sneaking a piece warm from the pan.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line the bottom with a strip of parchment paper.
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
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