Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust with flour, or spray with a floured nonstick cooking spray; set the pan aside. (If your batter will not fill a 9×5 loaf pan, you can bake in muffins or mini loaves instead—adjust baking time accordingly.)
• Mash the 6 very ripe bananas until you have about 2 1/2 cups mashed banana; set aside.
• In a microwave-safe bowl, place 1/4 cup melted unsalted butter and heat about 1 minute on high until melted. Let the butter cool briefly (about 1–2 minutes) so it is warm but not hot.
• Add the 2 large eggs to the cooled melted butter and whisk until combined.
• Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup sour cream (or thick Greek yogurt), and 1 tablespoon vanilla extract. Whisk until smooth and evenly combined.
• Stir the mashed bananas into the wet mixture until incorporated.
• In a separate bowl, whisk together the dry ingredients: one 3.4-ounce box vanilla instant pudding mix (dry), 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
• Add the dry ingredients to the wet banana mixture. Fold gently with a spatula or spoon just until no large streaks of flour remain—do not overmix.
• Scrape the batter into the prepared 9×5 loaf pan and smooth the top with a spatula.
• Bake for 60 to 75 minutes (start checking at 60 minutes). The loaf is done when the top is golden and domed and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. If the top is browning too quickly before the center is set, tent the loaf loosely with foil for the final 10–15 minutes.
• Remove the loaf from the oven and let it cool in the pan for about 20 minutes. Then turn the bread out onto a wire rack and cool completely before slicing.
• Store the cooled bread airtight at room temperature for up to 5 days or freeze for up to 4 months.