Cuts into 12 slices
When we first came to Australia, one of our being weekend treats was to go to the cafe in the local bookstore and have a flat white coffee and a warm buttered slice of banana bread. Coming from the UK, proper coffee and banana bread seemed so exotic. I know, right? We were totally living the dream!
So you can imagine my surprise a few years later, when I started baking and blogging, I made a loaf of banana bread and David declined my offer of a scrumptious slice. It turns out he’s fallen out of love with banana bread and just doesn’t care for it anymore.
I have made many banana breads to try and “turn” him since then, but he has deemed them all “too banana-y.” See, he even has his own adjective to describe it! However, this banana bread is so tasty, even David eats it and if that’s not an edible seal of approval, I don’t know what is!
This loaf contains three of my favourite baking ingredients, bananas, cinnamon and sour cream and when they’re baked together in this loaf, I promise you it’s a winning combination. If the truth be told, I started making this banana bread before Christmas and have made it multiple times, but it is so moreish, it’s always consumed too quickly for me to take a photo! The secret is the cinnamon sugar crumb on the outside of the loaf, it will take your banana bread to the next level. Try it and see for yourself!
Are you a fan of banana bread too? Have you ever fallen out of love with a food?
Ingredients
50g butter, at room temperature
200g caster sugar
1 egg
2-3 bananas (about 200g)
110g sour cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon bicarbonate soda
a pinch of salt
210g self raising flour
40g chopped walnuts (optional)
1 tablespoon sugar (extra)
1 teaspoon cinnamon (extra)
How to – Traditional
- Heat oven to 170C/fan 150C. Grease the sides and base of a 24cm loaf tin.
- In a small bowl, mix the extra tablespoon of sugar and teaspoon of cinnamon and sprinkle it all over the inside of the loaf tin, coating the base and sides.
- In a large mixing bowl, cream the butter and sugar.
- Mash the banana and add it to the bowl along with the eggs and sour cream.
- Add the cinnamon, vanilla extract and a pinch of salt and mix gently.
- Fold in the bicarb and the flour and stir through the nuts, if using.
- Using a spatula, transfer the mixture into the prepared tin and bake for about 1 hour, or until a cake tester comes out clean.
- Allow to cool in the tin.
How to – Thermomix
- Heat oven to 170C/fan 150C. Grease the sides and base of a 24cm loaf tin.
- In a small bowl, mix the extra tablespoon of sugar and teaspoon of cinnamon and sprinkle it all over the inside of the loaf tin, coating the base and sides.
- Add butter to TM bowl and chop for 5 seconds on speed 7. Add the sugar and insert butterfly and mix butter and sugar for 1 minute on speed 4.
- Remove the butterfly and with the blades running on speed 3, add the egg through the hole in the lid. This should take about 30 seconds.
- Add the bananas, sour cream, cinnamon and vanilla extract and chop for 5 seconds on speed 4. Scrape down sides and base of bowl.
- Add the bicarb and the flour and mix for 10 seconds on speed 4. If necessary, mix again for another 5 seconds on speed 4. If adding walnuts, fold through on reverse speed 3 for 10 seconds.
- Using the spatula, transfer the mixture into the prepared tin and bake for about 1 hour, or until a cake tester comes out clean.
- Allow to cool in the tin.
Other info
Prep time: 5 minutes Cooking time: 1 hour
