JB’s Banana Bread
Crispy golden top, caramelised sides, and a soft crumb with big banana flavour that slices cleanly.
| Prep | 20 min |
| Cook | 70 min |
| Total | 2.5 hrs |
| Servings | 8–10 |
Ingredients
- 280g (2¼ cups) plain flour
- 1 tsp baking soda, sifted
- ½ tsp salt
- 1¼ tsp cinnamon
- ¼ tsp allspice
- 400g (4 medium) ripe bananas, peeled (1¾ cups mashed)
- 200g (1 cup tightly packed) brown sugar
- 2 large eggs + 1 egg yolk
- 80ml (⅓ cup) sour cream, full fat
- 80g unsalted butter, melted
- 80ml (⅓ cup) vegetable oil
- 2½ tsp vanilla extract
Method
- Preheat oven to 180°C (160°C fan). Position rack in the middle.
- Line a loaf pan with scrunched baking paper, leaving an overhang on the long sides.
- Whisk together flour, baking soda, salt, cinnamon, and allspice in a bowl.
- Mash bananas until mostly smooth and measure out 1¾ cups.
- Whisk together brown sugar, eggs, egg yolk, sour cream, melted butter, oil, and vanilla in a large bowl.
- Add dry ingredients to wet and fold gently until just combined — some lumps are fine.
- Pour batter into the prepared pan and smooth the surface.
- Bake 70 minutes, rotating the pan halfway, until a skewer inserted in the centre comes out clean.
- Cool in the pan for 10 minutes, then lift onto a wire rack.
- Rest for at least 1 hour before slicing.
Nutrition (per serving, approximate)
| Serves 8 | Serves 10 | |
|---|---|---|
| Calories | ~465 kcal | ~370 kcal |
| Protein | ~6g | ~5g |
Notes
- Serve slightly warm or at room temperature, with or without butter.
- Works well for breakfast, afternoon tea, or snacking.
Tags: #banana #bread #breakfast #snack #vegetarian