Banana Bread
"Those overripe Costco bananas sitting on your counter aren't a failure — they're an opportunity. The browner, the better."
The Game Plan
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Preheat the oven to 350 degrees. Grease a 9x5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
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Mash the bananas in a large bowl with a fork. You want them mostly smooth with a few chunks for texture. If your bananas aren't brown and spotted, they're not ready — put this recipe on hold and wait a couple days.
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Stir the melted butter into the mashed bananas. Add the sugar, eggs, vanilla, and sour cream. Mix until just combined.
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In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Fold the dry ingredients into the wet ingredients using a spatula. Mix until the flour just disappears — overmixing is the enemy of tender banana bread. A few small lumps are perfectly fine.
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Fold in the chocolate chips if using. (You should be using them.)
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Pour the batter into the prepared loaf pan and smooth the top. For that bakery-style split down the middle, run a butter knife lengthwise through the center of the batter.
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Bake for 50–55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be deeply golden and the edges pulling away from the pan.
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Let it cool in the pan for 10 minutes, then transfer to a wire rack. Try to wait at least 20 minutes before slicing. Try.
