Banana bread
A moist brown sugar banana bread made with sour cream and buttery pecans.
Ingredients
- 200 g light brown sugar
- 113 g butter softened
- 3 large mashed ripe bananas
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 275 g plain flour sifted
- 2 large eggs whisked
- 4 tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp cider vinegar
- 100 g pecans roughly chopped
- Pinch fine sea salt
Instructions
- Preheat your oven to 325F / 160C, then grease and line a 1L loaf tin with baking parchment.
- Using an electric whisk, put the butter and sugar into a bowl and cream until pale in colour, and smooth in texture. This should take about five minutes.
- Sieve the flour, bicarbonate of soda, baking powder and salt into a separate bowl, and then mix to combine.
- Mash your bananas into a third bowl and add your eggs (which should already be whisked together), vanilla extract, sour cream and cider vinegar. Mix together.
- Add the wet mixture to your creamed butter and sugar, and whisk again until evenly combined.
- Slowly add your bowl of flour in thirds, whisking after each addition and scraping down the sides of your bowl with a spatula as you go. Repeat until you’ve added all the flour, and whisk so everything has been properly incorporated.
- You can now add the chopped pecans. Mix with a spoon.
- Bake for 1hr 20mins on the middle shelf of your oven. If it still looks a little wet in the middle, add on another 5-10mins. A knife or kebab stick should come out ‘clean’ when inserted into the loaf. Your loaf is fully baked when a skewer inserted into the centre comes out clean or with a few dry crumbs clinging to it.
- Leave to cool completely in the tin, before removing the baking parchment and wrapping in foil (or eating immediately).