I am strange. I love fruit smoothies but I only eat 3 fruits (apples, strawberries and grapes). I go crazy for fruity desserts and I can’t get enough of banana bread despite really disliking eating bananas. In fact banana bread is one of my favourite breakfast foods. Since I started Claire K Creations last year I’ve been on the hunt for the perfect banana bread. I’ve tried four different recipes:
The fifth and most recent, recipe is the best so far. The crust crunches up beautifully when toasted and it’s dense and sweet and delicious.
There are quite a few ingredients in this recipe but the method is pretty simple.
Start by beating together the sugar and eggs until they are light and fluffy. I think this helps make the crunchy crust. It makes meringue-like substance.
Pour the oil into the bow and stir it through.
Whisk in the sour cream and mashed banana.
Sift in the dry ingredients into the bowl and gently fold them through the rest of the batter.
Pour the batter into the prepared tin. Bake the banana bread at 160C fan-forced for 45 minutes to 1 hour or until a skewer inserted in the middle comes out clean.
Let the baked bread sit for 5 minutes.
Turn it out on to a wire rack to cool. Although I serve it toasted, it’s best to let it cool completely before you eat it.
Serve sliced banana bread toasted and spread with butter. Enjoy!
- 1 2/3 cups plain AP flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup caster (superfine) sugar
- 1/2 cup plus 2 tbsp brown sugar
- 2 eggs
- 1/2 cup oil (I used vegetable oil)
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream (I used light sour cream)
- 1 tsp vanilla extract
- Pre--heat the oven to 160C(320F) fan-forced.
- Grease and line a loaf tin with baking paper.
- In the bowl of an electric mixer, beat the eggs and sugars together until light and fluffy.
- Stir in the oil then the mashed bananas, sour cream and vanilla.
- Sift in the dry ingredients and fold them through.
- Transfer the batter to the prepared tin.
- Bake the bread for 45 minutes to 1 hour or until golden on top and a skewer inserted in the middle comes out clean.
- Cool the bread on a wire rack.
- Serve toasted and spread with butter.
Need dinner ideas & can't get to the shops?
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