Makes 1 large loaf
1 tipBanana Bread
Method
Make the banana bread
- 1Preheat the oven to 160°C fan-forced. Grease and line a large loaf tin with baking paper.
- 2Beat the butter and sugar until pale and creamy.
- 3Mix in the sour cream. Gradually add the eggs, mixing well between additions.
- 4Gently fold in the flour until just combined, then fold through the mashed banana and salt.
- 5Spoon into the prepared tin and smooth the top. Fill no more than two-thirds full; bake any excess batter separately as muffins.
- 6Bake for approximately 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Loosely cover with foil if the top browns too quickly.
- 7Allow to cool slightly in the tin before transferring to a wire rack.
...And that's it, enjoy!
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Ingredients
Ingredients
150 g unsalted butter, softened
330 g caster sugar
160 g sour cream
4 eggs
375 g self-raising flour
4 peeled ripe bananas (approximately 400g, peeled), mashed
¼ tsp salt
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Use very ripe bananas for the best flavour.
Use very ripe bananas for the best flavour.
