It’s another rainy Sydney afternoon and Autumn is creeping in. The breeze is just that little bit cooler. I’m having a cup of tea and dreaming of Banana Bread, warm and toasted with butter. Yum! I used to make it at home for weekends but sadly don’t get around to it as much any more. I tried stacks of recipes, here’s my favourite…

Banana Bread Recipe

1.5 cups mashed ripe bananas (about 3)
2/3 cup brown sugar
1/2 cup of vegatable oil
2 eggs, lightly beaten
1/4 cup honey
1/3 cup sour cream
1 teaspoon vanilla extract
1.5 cups self-raising flour
pinch of salt

Preheat over to moderate 180 degrees C. Grease and line 14cm x 20cm loaf tin.

Mash banana and combine with sugar, oil eggs, honey, sour cream and vanilla in a large bowl. Whisk well. Add flour and salt (I’m lazy I never sift) and fold in with a large spoon.

Pour into the tin and bake in oven for 50 mins to an hour. test it’s ready by inserting a skewer in the middle… if it comes out clean it’s done. Stand for 5 minutes in tin before turning out to cool.

Eat while warm or toast it and slather on butter and honey.

PS: You can also add dark chocolate to this recipe after it’s all whisked together. Sour cream can be substituted with Creme Fraiche if you can’t find it.

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