The moistest, tastiest banana bread in the world?
Banana bread - every cook's go-to recipe for over-ripe fruit. But if, like me, you can't wait a week for them to "mature" - or don't plan your baking that far in advance (shame on you) - then baking in a low oven makes even the greenest banana deliciously sweet in minutes. This version is amazingly moist and tastes even better the following day - if you can wait that is...
- 4 medium bananas, mashed, +1 for garnish (split lengthways)
- 150g light muscavado sugar
- 1 tsp vanilla paste
- 2 free range eggs
- 125ml groundnut oil
- 200g plain flour
- 1 tsp bicarbonate of soda
- ¼ tsp ground cinnamon
- ½ tsp salt
- 125ml sour cream
- 160g walnuts, toasted and roughly chopped
1. Preheat the oven to 120C. 2. Bake the bananas for 20 minutes until completely black. Allow to cool, peel and mash. 3. Turn up the oven to 180C. 4. Grease a 2lb loaf tin. 5. Whisk the sugar, vanilla and eggs until light and fluffy (8-10 minutes). 6. Stir through the oil. 7. Sift the flour, baking soda, cinnamon and salt and fold into the egg mixture until you have a smooth batter. 8. Fold through the sour cream, walnuts and mashed banana. Pour into the prepared loaf tin and garnish with the remaining banana. 9. Bake for 1 hour covering with foil for the final 10 minutes to prevent over browning. 10. Cool in the tin for 10 minutes then remove to a wire rack to cool completely.
DetailsPrep time: Cook time: Total time: Yield: 1 x 2lb loaf