Classic Moist Banana Bread

1. Heat the oven to 175°C / 350°F. Grease a 23×13 cm (9×5 in) loaf tin and line with a parchment sling.
2. Mash bananas in a large bowl. Whisk in melted butter, both sugars, eggs, vanilla, and sour cream if using.
3. Stir together flour, baking soda, salt, and cinnamon; fold into the banana mixture just until combined. Fold in nuts or chips if using.
4. Scrape into the tin and smooth the top. Bake 55–65 minutes until a toothpick comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
5. Cool in the tin 15 minutes, then lift out and cool on a rack before slicing.

Tips & Variations

• The spottier the bananas, the sweeter and more fragrant the loaf.
• Do not overmix after adding flour or the crumb turns tough.
• Wrap cooled bread and store at room temperature 3 days or freeze slices up to 2 months.