• Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the paper with cooking spray.
• Add the butter to a medium skillet set over low heat. Cook, stirring frequently, until the butter begins to foam and become golden, 5 to 7 minutes. (It will smell nutty and the milk solids will begin to darken.) Immediately transfer the brown butter to a medium bowl and set it aside to cool. (If you leave the butter in the hot pan it will burn.)
• In a separate large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
• Add three of the ripe bananas to the bowl with the brown butter and mash well. Whisk in the sour cream, eggs and vanilla extract.
• Add the wet ingredients to the dry and mix just until combined. Transfer the batter into the prepared loaf pan.
• Bake the bread until a toothpick inserted comes out clean, 55 to 60 minutes. Remove the bread from the oven and let it cool completely in the pan before slicing and serving.

Kelly’s Note: 

• As an optional topping, slice an additional banana in half lengthwise and arrange the halves atop the unbaked bread. Bake as directed.
• If your banana bread tends to get too dark on top before the center is fully baked, tent it with foil at the 40-minute mark in the oven and continue baking as directed. 
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