A tender, moist banana bread enriched with sour cream and oat flour, with optional warm spices and toasted nuts.
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| prepPreheat oven to 350°F / 175°C | ||||||||||
| prepSpray a 9×5 inch loaf pan with nonstick spray or line with parchment paper | ||||||||||
| 115 g butter, softened | Cream butter & sugars, 2 min | Beat in eggs & vanilla | Stir in mashed banana | Add flour, oat flour & leavening | Stir in spices | Fold in sour cream | Fold in nuts | Pour into pan, smooth top | Bake 350°F / 175°C, 55–65 min | Cool on rack 20 min, then slice |
| 110 g brown sugar, packed | ||||||||||
| 100 g granulated sugar | ||||||||||
| 2 large eggs | ||||||||||
| 2 teaspoons vanilla extract | ||||||||||
| 255 g mashed ripe banana | ||||||||||
| 125 g all-purpose flour | ||||||||||
| 45 g old-fashioned oats, blended into powder | ||||||||||
| 1 teaspoon baking soda | ||||||||||
| 1 1/2 teaspoons baking powder | ||||||||||
| 3/4 teaspoon kosher salt | ||||||||||
| 1/4 teaspoon cinnamon (optional) | ||||||||||
| 1/8 teaspoon cloves (optional) | ||||||||||
| 1/8 teaspoon nutmeg (optional) | ||||||||||
| 120 ml sour cream | ||||||||||
| 1/2 to 3/4 cup / 60–90 g toasted pecans or walnuts (optional) | Toast nuts 350°F / 175°C, 5–7 min | |||||||||
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