The Ultimate Banana Bread Recipe
I’m a sucker for banana bread, especially in times of comfort – like now! I love it toasted with a slab of butter melting all over it or a dollop of creamy vanilla ice cream. I’ll even have it cold straight from the fridge. Heck, even Aadam loves a nibble here and there.
This recipe uses everyday items you’ll have sitting in the pantry so it most definitely won’t require a ninja trip to the supermarket and finds a solution to those pesky browned bananas sitting in the fruit bowl that are not being eaten.
I have uploaded a banana bread recipe here before and it is pretty much the same with just a couple of new additions – you can read that post here.
This one, however, is super moist – even more so than the previous, if that’s possible – and really is the ultimate banana bread!
The Ultimate Banana Bread Recipe
INGREDIENTS
- 192g all-purpose flour
- 1 tsp baking soda
- Pinch of salt
- 57g butter, room temperature
- 60ml soured cream or full fat greek yoghurt
- 167g caster sugar
- 2 eggs
- 3-4 bananas
- Semisweet chocolate chips (optional)
- Pecan or walnuts (optional)
- Pinch of cinnamon powder (optional)
Notes: I used caster sugar as I only had it available but brown sugar works best. You can also opt to use vanilla extract in the mixture too.
METHOD
- Preheat oven to 180c (fan assisted)
- Whisk together flour, baking soda, and salt.
- In a large bowl, beat together the softened butter, soured cream, and sugar.
- Add in one egg at a time to the bowl, whisking them in between.
- Mash the bananas and fold them in to the bowl.
- Add in the chocolate chunks, nuts and cinnamon, and fold into the mixture.
- Pour batter into a well-greased loaf pan.
- Optional step: Add one sliced banana on top and sprinkle the top with sugar (except the sliced banana).
- Place in the preheated oven and cook for 60-65 minutes, or until a toothpick comes out clean.
- Leave to cool in loaf pan and then your ultimate banana bread is ready to be eaten!
Do let me know how you get on in the comments below!
