Design Eat Repeat

0 Preheat oven to 350°F.
1 In a large mixing bowl, mash ripe bananas [adjustable](1½ cups, i.e. about 3 large bananas) [/adjustable]with a fork until broken up. You want to make sure you break up any large pieces or you will have large pieces of banana in your bread and it can cause it to bake weird.
2 Mix in melted butter (½ cup, i.e. 1 stick), light brown sugar (½ cup), and granulated sugar (½ cup), then stir until combined. NOTE: To achieve the dense and moist texture we’re going for you MUST mix by hand! Using an electric mixer will whip too much air into the bread and affect the texture.
3 Add in the eggs [adjustable](2 large), sour cream (½ cup), and vanilla extract (2 teaspoons) then stir until just combined. Once mixed, add in the baking soda (1 teaspoon), baking powder (½ teaspoon), and cinnamon (½ teaspoon)[/adjustable]then mix again.
4 Lastly, mix in salt [adjustable](½ teaspoon), cornstarch (1 tablespoon), and all-purpose flour (1½ cups)[/adjustable] and stir until just combined. You do not want to mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!
5 Grease a mini loaf pan and fill each with 1 cup of batter. You can also use disposable foil pans found at the grocery store.
6 Bake at 350°F for 28-32 minutes, or until a toothpick comes out clean. Oven times will vary.
7 Allow to cool completely and store in an airtight container. To freeze, wrap in plastic wrap and store for 1-2 months for best freshness.