Ultra-ripe bananas get whisked into a bowl with brown sugar, eggs, vanilla, and a spoonful of sour cream for extra moisture and tang, creating a batter that bakes up impossibly tender. Cinnamon warms the crumb throughout, and a handful of chopped walnuts adds a nice bit of crunch if you want it. The loaf turns deep golden on top and springs back to the touch, with a moist, dense interior that slices beautifully once it's cooled. This is comfort-food baking at its simplest — one bowl, one pan, and a kitchen that smells incredible while it bakes. It's a solid pick to keep in your gluten free baking rotation whenever a banana bread craving hits.
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Learn more →10 servings
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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