• 1/4 cup (AKA 4 tablespoons) grass-fed, salted butter (i.e. Kerrygold)
• 4 bananas
• 2 teaspoons vanilla extract
• 1 egg
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon kosher salt
• Cooking spray, I like avocado spray

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Melt the butter + mash the banana vanilla mixture

1. Preheat oven to 350F.
2. Melt the butter and let cool.
3. While the butter cools, in a large bowl, mash bananas with fork. Add vanilla extract, mix with wooden spoon or spatula. Set aside, and start gathering the rest of the ingredients -  the bananas will absorb the vanilla flavor as they sit.

Prep the flour mixture

1. In separate bowl, whisk together flour, baking soda, and kosher salt. Set aside.

Fold remaining ingredients into banana mixture

1. To mashed banana mixture, add egg, greek yogurt or sour cream, brown sugar, granulated sugar, and melted and cooled butter. Whisk until combined. It’s okay if there are some lumps of bananas. You don’t want to overmix here, but if you see lumps of brown sugar, be sure to break them up and whisk to combine.
2. Gradually whisk the dry ingredients into the banana mixture until combined.

Bake, cool, enjoy

1. Spray a 9x5 inch loaf pan with cooking spray. Pour banana mixture into greased loaf pan and bake for 60-70 minutes, or until a knife or toothpick inserted in the center comes out clean.
2. Remove loaf pan from oven and let banana bread sit in loaf pan for 10-15 minutes before carefully transferring it onto a wire cooling rack. For best results, let it cool completely if you can handle it! *It can take a solid hour or more to cool. If you can’t wait that long, you’ll at least want to wait 30 minutes to allow it to set. It’ll taste best when it’s been cooling for at least 2 hours.*
3. Slice and enjoy.

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