Ingredients:

  • 450g extra ripe bananas (3 to 4 large), mashed
  • 57g unsalted butter, melted and cooled
  • 60ml neutral vegetable oil
  • 150g light brown sugar, packed
  • 1 large egg, room temperature
  • 80g full fat sour cream
  • 1 tablespoon pure vanilla extract
  • 190g all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 170g semi sweet chocolate chips
  • 60g toasted crushed walnuts

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C) and line your 9x5 inch pan with parchment paper. Note: Greasing the pan under the paper helps it stick.
  2. Mash the Bananas: In a large bowl, mash the 450g of bananas until mostly smooth with a few small chunks remaining.
  3. Combine the Fats: Whisk in the 57g melted butter and 60ml vegetable oil until the mixture looks glossy and emulsified.
  4. Sweeten the Base: Add the 150g light brown sugar, room temperature egg, 80g sour cream, and 1 tbsp vanilla. Whisk vigorously until the sugar has mostly dissolved.
  5. Whisk Dry Ingredients: In a separate smaller bowl, sift together the 190g flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
  6. The Gentle Fold: Gradually add the dry ingredients to the wet. Use a spatula to fold until just a few streaks of flour remain. Do not overmix!
  7. Incorporate the Mix ins: Gently stir in the 170g chocolate chips and 60g toasted walnuts.
  8. Transfer and Bake: Pour the batter into the prepared pan. Bake for 1 hour until a toothpick inserted in the center comes out with just a few moist crumbs.
  9. The Cooling Phase: Let the bread rest in the pan for 15 minutes before using the parchment sling to move it to a wire rack.
  10. Final Set: Wait at least 30 minutes before slicing to allow the internal structure to firm up.