Banana Bread

February 9, 2012 — 5 Comments

P1000672When I’m studying, I find I need to break the day into chunks – breakfast, read and write for 3 hours, walk to shops to buy supplies, cook lunch, eat lunch and watch an episode of a tv series, read and write for 3 hours, afternoon tea, read and write till I have to go out, or something good is on TV…an unlikely scenario so far this year!  With such brain numbing tasks, coupled with exercise, afternoon tea unsurprisingly requires sugar.

Now I do have somewhat of a sweet tooth, but I try and keep most desserts relatively decent and only occasionally verge into the decadent.  This banana bread probably sits somewhere in between, but tastes like it’s decent…and bananas are cheap again – win!


125g unsalted butter

1x cup castor sugar

2x 50g eggs, room temp

1 & 1/2 cups plain flour (I use ’00’, but any plain is fine)

1x cup castor sugar

1x heaped tsp baking powder

1x tsp bicarb

3x ripe bananas (not completely black, 2x if large)

250ml sour cream (can use light)

1x tbs cinnamon sugar

1/3 cup hazelnuts (extra for decoration if you wish)

Approx 1x tbs brown sugar and cinnamon sugar for dusting


Pre heat oven to 175 degrees C, 350 degrees F

Put sour cream in a bowl, sift in bicarb and combine well – set aside, will start to see a reaction in about 5 mins (This helps the bread rise and makes it a bit more moist

Don’t leave longer than 15 mins or it will lose its leavening properties)

Roughly chop nuts

Sift flour and baking power in your main mixing bowl, then add sugar, cinnamon sugar, and hazelnuts

Mash bananas, i don’t mind if it’s a bit lumpy, shows its real when you see it in a slice

Whisk the eggs, melt the butter, and combine both with sour cream

Gradually add sour cream mix then banana to dry mixture – will end up a fairly wet mix

Add to greased and sugared 15×30 loaf tin (or two 10×18).  I normally grease bottom and sides liberally with butter, then cover the bottom with baking paper ‘dust’ the sides with castor sugar

Level and bang out the mix

Sprinkle cinnamon sugar and brown sugar over top – don’t worry if a big lump of brown sugar falls down, it just makes it a lucky slice

Bake for approx 1 & 1/4 to 1 & 1/2 hours (clean skewer)

If it starts to burn at around 45 mins cover with foil

Cool on rack for 30 mins

Then turn our onto wire rack to cool completely

I know some people like it warm, others toasted with lots of butter, but for some I reason I find it tastes greater after a night in the fridge…but that’s just me.  It also stores better in the fridge in an airtight container.

Time: 30 mins prep + cooking

Slices: approx 10-12


5 responses to Banana Bread


    Like the sound if the banana bread. Will have to cook it for dad and josh soon as it is Josh’s favorite


    I enjoy your writing style genuinely loving this site.

Trackbacks and Pingbacks:

  1. Almond, Banana, and Coconut Cake « Farbs Friday Research - February 21, 2013

    […] think it stemmed in part from my penchant for banana bread and probably from me being bored one afternoon and finding most of these ingredients in the […]

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