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Banana bread


I love banana bread at anytime of the day with a nice coffee. Just toast or grill it slightly and put a bit of butter on if you wish. This Bill Granger inspired Banana bread is moist and yummy on its own.


45 g light soft brown sugar
30 g almonds, chopped
255 ml soured cream
1 tsp bicarbonate of soda
100 g unsalted butter, melted
230 g caster sugar
2 medium eggs, lightly beaten
250 g plain flour
1 tsp baking powder
1 tsp ground cinnamon
250 g mashed ripe bananas, (about 2 medium bananas)


Preheat the oven to 180C/ gas 4. Grease and line two 10 x 18cm loaf tins with baking paper.

In a bowl, mix together the brown sugar and almonds and set aside.

In a large bowl, mix together the sourced cream and bicarbonate of soda, leave to stand for 5 minutes, then stir in the melted butter, caster sugar and eggs. Sift the flour, baking powder and cinnamon into another bowl. Gradually fold in the soured cream mixture, followed by the mashed bananas.

Divide the mixture equally between the prepared tins and sprinkle the brown sugar mixture on top. Bake for 1 – 1.15 hours or until a skewer inserted into the centre of each loaf comes out clean. Set aside to cool in the tins for about 20 minutes, then turn out onto a wire rack to cool completely.

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