Ingredients
- 1 cup all-purpose flour
- 2/3 cup whole wheat pastry flour (or use 1 + 2/3 cup all-purpose flour)
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 2 eggs
- 8 tablespoons (1 stick) unsalted butter
- 3–4 very ripe bananas, peeled & mashed
- 3 tablespoons sour cream (or whole milk greek yogurt)
- 1 1/2 teaspoons vanilla bean paste
Instructions
- Preheat oven to 350F degrees.
- To brown the butter, place a sauté pan on the stove set to medium heat. Melt butter, stirring occasionally until it starts to brown about 3-4 minutes. It will start to smell to bubble, smell nutty and then turn a golden color. Take butter off the heat immediately so that it doesn’t burn; set aside while you prepare the other ingredients.
- Butter and flour a standard size loaf pan and set aside.
- In a medium bowl, sift together both flours, baking soda, cinnamon, nutmeg and salt.
- In a large bowl, beat slightly cooled butter, sugar, and eggs until light and fluffy. Stir in mashed bananas, vanilla and sour cream. Fold in flour mixture just until combined.
- Pour batter into prepared loaf pan and bake about 45 minutes or until a toothpick inserted into center of bread comes out clean.
- Remove from oven, let bread cool 10 minutes on a cooling rack before removing bread from pan. Let cool another 20-30 minutes before diving in head first.