Simply mix the ingredients in one bowl, no mixer required, and bake. It’s moist and delicious with loads of banana flavour.
Serve fresh from the oven, slathered in butter or this yummy Maple Ricotta.
You can customize your banana bread by adding a handful of chopped nuts, orange zest, or cinnamon, and coconut oil can be used instead of melted butter.
Anyway you have it, it will be absolutely delicious.
- 300g ripe bananas, roughly mashed (3-4 bananas)
- 110g dark brown or Muscovado sugar
- 60ml sour cream or thick yoghurt
- 80g melted butter of coconut oil
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 120g plain flour
- 120g wholemeal flour
- 3/4 tsp bi-carb soda
- 1/2 tsp fine grain sea salt
Preheat the oven to 160C fan-forced. Butter a 21 x 12 cm loaf tin and line the base and two sides with baking paper.
Place the mashed bananas, melted butter, sugar and sour cream in a large bowl and mix together.
Add the eggs and vanilla and stir till well combined.
Add the plain and wholemeal flours together with the bi-carb soda and salt. Mix just until the batter comes together.
Do not over-mix as this develops the gluten in the flour and makes the baked bread slightly tough in texture.
Pour the batter into the prepared pan and bake in the centre of the oven for about 50-60 minutes, until it’s golden brown.
There should be a crack formed down the centre of the bread as it bakes – a sign the bi-carb soda is doing it’s job.
Transfer to a cooling rack for 10 minutes, then turn out the loaf to cool completely.
This banana bread freezes well
Makes 10 slices
- 1 cup (240g) ricotta
- 2 tbs thick cream
- 1/2 tsp grated orange rind
- 2 tbs pure maple syrup
Process all the ingredients until smooth.