Banana bread
The deliciously dense loaf is perfect for an afternoon treat with coffee and friends. Crunchy pecans contrast with the soft, moist texture of this banana bread.
Ingredients
Banana bread
- 1 1/2 cups (330g) firmly packed brown sugar
- 1 1/2 cups (225g) self-raising flour
- 3/4 cup (110g) plain flour
- 1 1/2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 3 eggs, beaten lightly
- 300 g light sour cream
- 185 g butter, melted
- 1 1/2 cups mashed banana
- pepitas, pecans, hazelnuts to decorate, optional
- 1 tbsp coffee crystals or demerara sugar, optional
Steps
Banana bread
- Preheat the oven to 160°C (140°C fan-forced). Grease two 8cm x 22cm (base measurement) loaf pans. Line the base and sides with baking paper.
- In a large bowl, combine the sugar and sifted flours, spice and soda. Whisk eggs and sour cream together. Stir in butter and banana. Stir egg mixture into flour mixture until smooth. Pour into prepared pans. Top with nuts; sprinkle with sugar.
- Bake for about 50 minutes or until cooked when tested with a skewer (Don't test cake through a crack, as it will give an inaccurate result.) Cool loaves in pans for 10 minutes before turning onto wire racks to cool completely.