Banana Bread Recipe: Moist and Tender with Sour Cream

Instructions:

1. Prep the oven. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. Note: The overhang acts as a sling for the hot loaf.
2. Process the fruit. In a small bowl, mash the 3 large bananas until mostly smooth, leaving a few small lumps for texture. Wait until they look like a chunky puree.
3. Mix the fats. In a large mixing bowl, whisk together the 1/2 cup melted butter, 2 tbsp oil, 3/4 cup brown sugar, and 1/4 cup granulated sugar until the mixture reaches a wet sand consistency.
4. Emulsify the wet base. Whisk in the 1 egg, 1/4 cup sour cream, 1 tbsp vanilla extract, and mashed bananas until fully incorporated. Note: Whisking well here builds a stable foundation.
5. Sift the dry goods. Sift the 1.5 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon directly into the wet ingredients.
6. The gentle fold. Use a silicone spatula to gently fold the mixture until no dry streaks of flour remain. Stop immediately once combined to avoid toughness.
7. Fill the pan. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
8. The long bake. Bake for 60 minutes. Smell for the aroma of toasted sugar around the 50 minute mark to check progress.
9. Test for doneness. Insert a toothpick into the center; it should come out clean. Listen for a slight sizzle if you press the top very gently.
10. Cool and release. Allow the bread to cool in the pan for 10 minutes before lifting it out using the parchment overhang to cool completely on a wire rack.