← Nouns Cooking · Bakery

Ingredients

• 400 g very ripe bananas, peeled weight (about 4)
• 150 g light brown sugar
• 2 large eggs
• 115 g unsalted butter, melted
• 80 g sour cream or plain yogurt
• 2 tsp Vanilla extract
• 250 g plain flour
• 1 tsp Bicarbonate of soda
• ½ tsp Salt
• 1 tsp ground cinnamon
• 60 g Walnuts, chopped (optional)

Method

1. Heat the oven to 170°C (150°C fan, 340°F). Butter a 900 g (2 lb) loaf tin, about 23 × 13 cm, and line it with a strip of baking paper.
2. Mash the bananas well in a large bowl. Whisk in the sugar, eggs, melted butter, sour cream and vanilla.
3. Sift over the flour, bicarbonate of soda, salt and cinnamon and fold in gently until just combined; a few lumps are fine. Fold in the walnuts, if using.
4. Pour into the tin and bake for 55–65 min, until well risen and deep golden and a skewer in the centre comes out clean (an instant-read thermometer should show about 95°C / 200°F). If the top browns too fast, cover loosely with foil after 40 min.
5. Cool in the tin for 15 min, then lift out onto a rack.

Tips

• The blacker the banana skins, the sweeter and more fragrant the loaf. Freeze overripe bananas and thaw them for baking.
• Walnuts are optional; leave them out for a nut-free loaf.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats King Arthur Baking