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Banana Bread

 Crispy golden top, caramelised sides, and a soft crumb with big banana flavours that slices like a dream.

Dry Batter Ingredients:

  • 2 1/4 cup plain flour / all-purpose flour
  • 1 tsp baking soda , sifted (bi-carbonate soda) (Note 1)
  • 1/2 tsp cooking salt / kosher salt (half for table salt, +50% for flakes)
  • 1 1/4 tsp cinnamon powder
  • 1/4 tsp allspice powder

 

Wet Batter Ingredients:

  • 4 medium ripe banana (400g / 14oz peeled, makes 1 3/4 cup once puréed) (Note 2)
  • 1 tightly packed cup brown sugar
  • 2 large egg + 1 egg yolk , at room temperature (~55g/2oz shell-on weight)
  • 1/3 cup sour cream , full fat best (Note 3)
  • 80g (5 tbsp) unsalted butter , melted
  • 1/3 cup vegetable oil
  • 2 1/2 tsp vanilla extract

Preparation 

  • Preheat oven to 160°C fan-forced. Arrange the shelf so the loaf will sit in the middle of the oven.
  • Prepare the pan – Scrunch a 40 cm parchment paper and press it into a loaf pan, leaving overhang on the sides for easy lifting.

Making the batter and bake

  • Whisk dry – Mix dry ingredients in a bowl, whisk together the flour, baking soda, salt, cinnamon and allspice until well combined.

  • Mash Bananas – In a large mixing bowl, mash the bananas with a potato masher until mostly smooth. Measure out 1 3/4 cups – save the excess for your morning smoothie. 

  • Add wet – Add the brown sugar, eggs, extra yolk, sour cream, melted butter, oil and vanilla. Whisk until combined.

  • Add dry – Pour the dry ingredients into the wet. Fold gently with a spatula until the flour is just incorporated. Having a few little flour lumps is ok, it’s better than overmixing which will make your banana bread firmer rather than soft.

  • Fill pan – Pour the batter into the prepared pan and smooth the surface.

  • Bake – Put the banana bread in the oven and bake for 70 minutes, until a skewer inserted in the centre comes out clean (turning the pan around halfway through cooking). While cooking, a crack will naturally appear along the top of your banana bread. The centre continues to expand, it pushes through the firm crust, creating that classic split. 

  • Cool in the pan for 10 minutes, then lift out, and place on a wire rack. Let it cool for an hour before slicing.

  • Serving – Serve banana bread slices slightly warm or at room temperature. It’s great on its own, or spread with a little butter. Perfect for breakfast, afternoon tea, or a quick snack any time of the day.

Recipe by Recipe Tin Eats

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