A banana bread with a great golden crust, soft moist centre, and rich banana flavour in every slice. Perfect for breakfast, afternoon tea, or a quick snack.
ripe bananasmedium, peeled weight about 400g, makes 1 3/4 cup purée4
brown sugar1 cup
eggslarge, plus 1 egg yolk, at room temperature2
sour creamfull fat best1/3 cups
unsalted buttermelted80 g
vegetable oil1/3 cups
vanilla extract2½ tsp
Steps
1
Scrunch baking paper and line a loaf pan, leaving overhang on the sides for easy removal later.
2
Whisk together all dry ingredients. In a separate bowl, mash the bananas until mostly smooth, measure out 1 3/4 cups, add the remaining wet ingredients, and whisk until combined.
3
Pour dry ingredients into wet ingredients and gently fold with a spatula until the flour is just incorporated, being careful not to overmix.
4
Pour batter into the prepared pan and bake at 180°C/350°F (160°C fan) for about 70 minutes until a skewer inserted in the centre comes out clean, turning the pan halfway through cooking.
5
Cool in the pan for 10 minutes, then carefully lift out using the parchment overhang and place on a wire rack to cool completely.
PrimedTableBETA
