Delicious and fluffy banana bread with a crispy golden top.
This recipe may seem a little overwhelming, but it’s actually super easy and really very forgiving – perfect for a beginner! Add a little more sugar or butter, add not quite enough yoghurt or sour cream, forget to add an egg, or maybe the bananas are a smidge bigger or smaller – no biggy, no bother. It’ll still work out! Just give it a go and see what happens 🙂
Prep time: 10min | Bake time: 1hr
Supplies
- Hand or bench top mixer, or just use a wooden spoon.
- 2 x medium bowls
- baking tin, whatever shape / size you desire
- baking paper to line tin
Ingredients
- 3/4 cup brown sugar
- 1/2 cup butter
- 2 eggs
- 3 – 4 bananas
- 1/3 cup yoghurt or sour cream
- splash of vanilla essence
- 2 cups plain flour
- 1 teaspoon baking powder
- dash of cinnamon – for the bread mixture
- dusting of cinnamon – sprinkle on top
- 1 heaped teaspoon sugar – sprinkle on top
Method
- Preheat oven 180°C | 350°F and line your tin.
- In the first bowl, mix sugar and butter until light and creamy.
- Add eggs, one at a time, combining well. Set aside.
- In the second bowl, mash bananas fairly well.
- Add yoghurt or sour cream, and vanilla essence. Mix well.
- Combine all of the above ingredients into either bowl.
- With the newly vacant bowl, combine flour, baking powder and the dash of cinnamon.
- Add roughly half of the dry ingredients and loosely mix – it’s preferable to see some flour, just make sure you’re mixing right into the centre of the mixture.
- Add remaining flour, again mixing loosely.
- Pour into your tin and dust with cinnamon and sugar. Place on centre tray in the oven.
- After 15 minutes, rotate the tin (so the side that was facing the back of the oven is now facing the front).
- After a further 15 minutes (you are now 30 minutes into baking), cover with aluminium foil.
- Set your timer for a further 30 minutes and check if a skewer poked into the centre of the bread comes out clean. If so, you’re bread is ready to rest. If not, bake a further 5-10 minutes.