Elizabeth November 4th, 2007

Seriously. I’ve tried every other type of banana bread and this is The Best. Actually, I modified another recipe and made it even better than it originally was. I mean, who makes banana bread without walnuts? Come on.

You should make it.

Here’s how.

INGREDIENTS

1/3 cup firmly packed brown sugar
375ml sour cream
1 tsp bicarbonate of soda
125g unsalted butter (melted)
1 cup caster sugar
3/4 cup walnuts
2 eggs, lightly beaten
1 3/4 cups self-raising flour
1 tsp ground cinnamon
2 ripe bananas, mashed

METHOD

Preheat oven to 180C.

Mix the sour cream and bicarbonate of soda, and let it rest for 5 mins. Stir in the melted butter, caster sugar and the eggs.

Combine the flour and cinnamon in another bowl. If you’re dying to use your new kitchen gadgets like I was, you’ll even sift the flour. Fold the sour cream mixture into the flour, and then add the bananas.

Pour the mixture equally into two bread tins, and sprinkle generously with the brown sugar and any leftover walnuts.

Bake for 1-1 1/2 hours or until a skewer comes out clean. My bananas sunk to the bottom a little, so I found it best to flip the bread over for the last 15 mins to harden it up.

Buy ferocious dog, train to fend off your hungry boyfriend.

---

I actually have a recipe blog for this kind of thing, but it’s not really very functional right now. I should really revamp it and start using it again, considering that I’m crap at actually keeping paper recipes together.

Enjoy!

• Recipes
• Comments(1)