Ripe bananas do all the heavy lifting here, mashed into a thick, chunky purée and mixed with sour cream for a loaf that stays impossibly moist for days. A quick browned-butter step builds a deep, nutty flavor before the bananas even go in, and a good dose of cinnamon rounds out the warmth in every slice. The batter comes together in two bowls with no fuss — just fold until the streaks disappear, then let the oven do the rest. It bakes into a deep-golden crumb with a lightly crisp top that gives way to a tender, cake-like center, especially good with a handful of toasted walnuts folded in. This is a genuinely satisfying banana bread to reach for on an added sugar–free plan, no dessert-drawer guilt required.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and set aside.
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids 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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