Easy Banana Bread Recipe

"Sour cream gives the crumb subtle tang and structure, while plenty of very ripe bananas deliver concentrated flavor. The batter will nearly fill a standard 9x5" loaf pan-that's what gives this quick bread its generous height-so bake until a tester inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool completely before slicing for the best texture."

"How ripe should bananas be?The peel should be fully speckled and nearly all brown-or even black. The riper the fruit, the sweeter and more flavorful your bread will be. In the test kitchen, we let bananas ripen until nearly fermented (they'll smell almost boozy). Roasting or microwaving a yellow banana can work in a pinch, but the banana flavor won't be as pronounced as a loaf made with truly ripe fruit."

Use very ripe bananas—peels fully speckled to black—for the most concentrated, sweet banana flavor; nearly fermented bananas will smell almost boozy. Sour cream adds subtle tang and structure to the crumb; full-fat Greek yogurt can substitute. The batter should nearly fill a standard 9x5" loaf pan to achieve generous height. Bake until a tester comes out clean or with a few moist crumbs, or until the center reaches 205°F–210°F. Cool the loaf completely before slicing to firm the crumb. Toasted walnuts add crunch and balance but are optional.

Read at Epicurious