Banana Bread
A moist, intensely banana-flavoured loaf. The browner (almost black) the bananas, the better. Great plain or with a handful of walnuts.
Utensils
Ingredients
- Very ripe bananas (peeled)360 g
- All-purpose flour190 g
- Baking soda5 g
- Fine salt4 g
- Ground cinnamon2 g
- Unsalted butter (melted)80 g
- Light brown sugar150 g
- Eggs110 g
- Soured cream or Greek yoghurt60 g
- Vanilla extract5 ml
- Walnuts, roughly chopped (optional)80 g
Instructions
- 1
Preheat oven to 175 °C. Grease and line a 900 g loaf tin.
5 min · 175°C
- 2
Mash bananas thoroughly in a large bowl — a few lumps are fine.
2 min
- 3
Whisk in melted butter, sugar, eggs, soured cream and vanilla until smooth.
2 min
- 4
Sift flour, baking soda, salt and cinnamon over the wet mixture. Fold until just combined — do not overmix.
2 min
- 5
Fold in walnuts if using. Pour batter into tin and smooth the top.
1 min
- 6
Bake 55–65 minutes until a skewer inserted in the centre comes out clean. Tent with foil after 40 minutes if browning too fast.
60 min · 175°C
- 7
Cool in tin 10 minutes, then turn out onto a wire rack. Slice once completely cool.
10 min