Recipe Index

Ingredients

• 2 1/4 cups plain flour (all-purpose flour)
• 1 tsp baking soda, sifted
• 1/2 tsp cooking salt / kosher salt
• 1 1/4 tsp cinnamon powder
• 1/4 tsp allspice powder
• 4 medium ripe bananas (14 oz peeled, makes 1 3/4 cups once puréed)
• 1 tightly packed cup brown sugar
• 2 large eggs plus 1 egg yolk, at room temperature
• 1/3 cup sour cream, full fat
• 2 3/4 oz (5 Tbsp) unsalted butter, melted
• 1/3 cup vegetable oil
• 2 1/2 tsp vanilla extract

Method

1. Heat the oven to 350°F with a shelf in the middle, and press a scrunched sheet of parchment into a loaf pan so it overhangs the long sides.
2. Whisk the flour, baking soda, salt, cinnamon and allspice together in a bowl until the spices are evenly distributed.
3. Mash the ripe bananas in a large mixing bowl with a potato masher until mostly smooth and measure out 1 3/4 cups of the purée.
4. Whisk the brown sugar, eggs, extra yolk, sour cream, melted butter, vegetable oil and vanilla into the banana purée until the wet mixture is combined.
5. Fold the dry ingredients into the banana mixture gently with a spatula until the flour has only just disappeared, leaving a few small lumps rather than overmixing.
6. Pour the batter into the lined pan, smooth its surface, and bake the banana bread for 70 minutes, turning the pan halfway, until a skewer inserted in the centre comes out clean and a crack has opened along the top.
7. Cool the loaf in the pan for 10 minutes, lift it out on the parchment, and leave it on a wire rack for about 1 hour before slicing it.

Prep: 20 min · Cook: 70 min · Total: 150 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data