I may be a little bias as this is my recipe but it has to be one of the best banana breads going. I make this fairly often just to keep in the fridge for a rainy day when you need something sweet. To serve just cut into slices toast and butter.
This comes out the size of an actual loaf of bread, so you’ll need a deep loaf tin to cook in it.
- 5 ripe bananas
- 240g unsalted butter
- 600g caster sugar
- 4 eggs
- 650g plain flour
- 1 tsp salt
- 2 tsp bicarbonate soda
- 240g sour cream
- 150g chopped walnuts
- Pre-heat the oven to 170C.
- Melt the butter in the microwave, then place into a bowl with the sugar and give a good whisk. Add one egg at a time so you can incorporate them properly.
- Add flour, salt and baking soda and mix well. In a food processor blitz the banana’s into a smooth paste then fold gently into the batter with the sour cream and walnuts.
- Lightly grease a baking tin with butter, then line with baking parchment. Add the banana mixture to the tin and place in the oven. This will take a good hour and ten minutes to cook or when a skewer comes out clean.