Banana bread by the beach

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.

The ingredients

There are quite a few ingredients in this recipe but the method is pretty simple.

Eggs and sugar

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.

Oil

Pour the oil into the bow and stir it through.

Banana, sour cream and vanilla

Whisk in the sour cream and mashed banana.

Flour and spice and all things nice

Sift in the dry ingredients into the bowl and gently fold them through the rest of the batter.

Ready for baking

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.

Baked banana bread

Let the baked bread sit for 5 minutes.

Banana bread cooling

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.

Banana bread

Serve sliced banana bread toasted and spread with butter. Enjoy!

Banana bread

The best banana bread yet - set in Sunshine Beach

The best banana bread yet - set in Sunshine Beach

Ingredients

  • 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

Instructions

  1. Pre--heat the oven to 160C(320F) fan-forced.
  2. Grease and line a loaf tin with baking paper.
  3. In the bowl of an electric mixer, beat the eggs and sugars together until light and fluffy.
  4. Stir in the oil then the mashed bananas, sour cream and vanilla.
  5. Sift in the dry ingredients and fold them through.
  6. Transfer the batter to the prepared tin.
  7. Bake the bread for 45 minutes to 1 hour or until golden on top and a skewer inserted in the middle comes out clean.
  8. Cool the bread on a wire rack.
  9. Serve toasted and spread with butter.

Need dinner ideas & can't get to the shops?

Hi, I'm Claire. I'd love to send you a free copy of my eBook '12 ingredients, 11 recipes.'

Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
shares