In the words of my three year old daughter… “Mmmmm…. I think this Banana Bread is yummy!” I completely agree (although technically this is more of a banana cake than a bread) and this is a staple in our household.
Whenever we have bananas that are getting a bit too ripe to eat, we freeze them. Once we have enough frozen bananas stashed in the freezer – out comes this recipe again (sourced from my lovely neighbour) and we all enjoy some yummy banana bread for a few days. Deeee-licious.
Extra yum if served toasted with a little butter.
- 190g softened butter
- 250g light brown sugar
- 3 eggs
- 340g self-raising flour
- 3/4 teaspoons bicarbonate of soda (baking soda)
- 1 1/2 teaspoons mixed spice
- 1 1/2 cups mashed bananas (approx. 5 – 6 bananas depending on size)
- 180g sour cream (or you can use natural yoghurt)
- 90ml milk
- Turn on the oven to 180C/350F and let it heat up. Spray an approx. 12cm x 27cm loaf tin with cooking oil and use baking paper to line it.
- Put the butter and sugar in a small bowl and beat with an electric mixer until the mixture is light and fluffy.
- Add one egg; beat until it is mixed in well. Add the other two eggs one at a time, making sure each is mixed in well.
- Use a flour sifter to sift the flour, bicarbonate of soda and mixed spice into the bowl. Add the banana, sour cream and milk and stir with a wooden spoon until the ingredients are mixed together well.
- Put the mixture into the loaf pan, using a spatula to spread it evenly.
- Put the pan in the oven and bake it for about 1 hour. Turn it around, put aluminium foil over the top (to stop the top from burning) and bake again for approximately 45 minutes (use the ‘clean skewer’ technique to test if it is done).
- Take the pan out of the oven, leave it for 5 minutes and turn the cake from the pan onto a wire rack. Leave it to cool completely.