Ripe bananas mashed with browned butter give this loaf its deep, caramelized flavor and impossibly moist crumb, while a scoop of sour cream keeps every slice extra tender. A hit of cinnamon warms things up, and toasted walnuts add a satisfying crunch if you want them. The batter comes together in two bowls with no fuss — just mash, whisk, fold, and bake until the top turns a rich golden brown and the kitchen smells incredible. It bakes up tall with a slightly crackled crust and a soft, custardy center that only gets better as it cools. This one is a great pick for a vegetarian kitchen, whether it's for breakfast, an afternoon snack, or dessert with a pat of something creamy on top.
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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 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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