This is a dense, moist banana bread which I have adapted to be eggless as well.
I guess I am slightly behind the curve with the lockdown banana bread craze, but every baker should have a good banana bread recipe in their repertoire.
Banana bread can take many directions, with the addition of nuts, spices, chocolate chips, coconut and numerous variations. I do like the textural element which nuts provide in a cake, so decided to include some in mine.
Many banana bread recipes are very similar, but I have found ones with an extra level of moisture are those that contain some fat in the form of mascarpone or sour cream. I have chosen to use sour cream in this one.
In order to get the most impactul flavour from your banana bread, the bananas need to be as ripe as possible – black almost. The process may be quickened by baking the bananas at 160 degrees Celcius for 30 to 40 minutes until they have blacked and are soft.
For me, no banana bread is complete without a generous slather of butter. Here I have decided to go with a whipped espresso butter to complement my morning (or afternoon) coffee! I hope you enjoy this 🙂
- 113g butter, melted
- 100g brown sugar
- 100g castor sugar
- 2 large eggs (or 1/2 cup buttermilk)
- 120g sour cream
- 1 tsp vanilla essence
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp mixed spice
- 180g cake flour
- 150g bananas mashed, around 2 medium
- 150g pecan nuts or walnuts
- Preheat the oven to 180 degrees Celcius. Grease and line a 900g loaf pan with baking paper. Make sure the paper comes 2cm up the side of the tin.
- Add the melted butter, sugar, eggs, sour cream and vanilla essence into a bowl and beat to combine, for a few minutes.
- Sift the flour, bicarbonate of soda, baking powder, cinnamon and mixed spice together.
- In two additions, add the wet ingredients to the dry ingredients.
- Add in the mashed bananas followed by the nuts.
- Bake for 45 minutes or until a skewer inserted into the bread comes out clean.
WHIPPED ESPRESSO BUTTER
- 150g salted butter
- 45ml strong brewed espresso, cooled
- 15ml honey
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Whip the butter in a bowl for about 30 seconds to soften.
- Then add the remaining ingredients and whip for another minute.