Banana Bread
A moist, golden loaf packed with ripe tropical bananas and subtle spice. Slice it thick and toast under the grill with plenty of salted butter.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20 x 10 cm loaf tin
- •Baking paper
- •Mixing bowls
- •Fork or potato masher
- •Rubber spatula
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 13 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 340 kcal
Instructions
- 1
Preheat the oven to 180 C (160 C fan-forced).
- 2
Grease a 20 x 10 cm loaf tin and line with baking paper, leaving an overhang on the long sides.
- 3
Mash the peeled bananas in a large mixing bowl with a fork until mostly smooth with small pieces remaining.
- 4
Whisk the melted butter, brown sugar, caster sugar, eggs, sour cream and vanilla extract into the bananas until smooth.
- 5
Sift the plain flour, bicarbonate of soda, ground cinnamon and salt directly over the wet banana mixture.
- 6
Fold gently with a spatula until just combined and no pockets of dry flour remain.
- 7
Pour the batter into the prepared loaf tin and spread evenly to the corners.
- 8
Bake for 55 to 60 minutes until deep golden and a skewer inserted into the centre comes out clean.
- 9
Rest in the tin for 10 minutes, then lift onto a wire rack to cool completely before slicing.
Chef's tips
Use bananas with heavily blackened skins for maximum sweetness and natural moisture. Avoid overmixing the batter once the dry flour goes in to keep the crumb tender rather than rubbery.
Ingredient substitutions
- sour cream → full-cream Greek yoghurt or whole milk soured with 1 tsp lemon juice
- brown sugar → raw sugar or dark brown sugar
Storage
Store in an airtight container at room temperature for up to four days or slice and freeze for three months.
Reheating
Toast thick slices under a hot grill or in a toaster until the edges are crisp and browned.
Common mistakes to avoid
- •Using firm yellow bananas, which produce a bland and dry loaf.
- •Overmixing the flour, which develops gluten and makes the bread heavy and dense.
- •Slicing the bread while piping hot, causing it to tear and lose steam.
Serving suggestions
Cooked Banana Bread?
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