This moist banana bread is simple and classic: overripe bananas, dark brown sugar and a little sour cream for a tender crumb. It's versatile too, so fold in ½ cup walnuts, raisins or chocolate chips if you like.
Makes: 1 loaf, about 10 slices · Prep: 15 min · Bake: 1 hour · Total: 1 hr 15 min
Equipment
- 9 × 5-inch loaf tin and parchment paper
- Mixing bowl, whisk and fork
- Kitchenstar rocker cutter for thick, neat slices
Ingredients
- 3 overripe bananas
- ¾ cup dark brown sugar
- ⅓ cup butter, room temperature
- ¼ cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 cup plain flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
How to Make Banana Bread
- Preheat the oven to 180°C (350°F). Grease the loaf tin and line it with parchment.
- Whisk the brown sugar, butter and sour cream until light and fluffy.
- Beat in the egg.
- Sift in the flour, baking soda and cinnamon.
- Mash the bananas with a fork and add them with the vanilla. Fold into a uniform, fairly wet batter.
- Pour into the tin and bake for about 1 hour, until a skewer comes out clean. Cover loosely with foil if the top browns too fast.
- Cool in the tin for 30 minutes, then lift out and cool completely.
- Slice thickly and serve plain, buttered or lightly toasted.
Tips
- The browner the bananas, the sweeter and more flavorful the bread.
- Wrap and keep at room temperature for 3 days, or freeze slices for up to 3 months.
- Toast frozen slices straight from the freezer.
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