Credit
Recipe: Carol Haw Photography: Whisk Media Group

Ingredients

Method

  • Pre heat your oven to 180°C (fan force). Lightly grease and line 2 loaf tins (11 x 21cm base measurement)
  • Mix the bicarbonate soda in to the sour cream until dissolved
  • Place all ingredients (excluding the extra brown sugar and sliced banana) into a large bowl. Add the sour cream mixture and mix on low for 1-2 minutes until combined
  • Continue to mix on medium-high for a further 5 minutes or until batter is smooth and light golden brown in colour
  • Sprinkle the base of the loaf tins with the extra brown sugar and lay a line of banana rounds down the middle of the tin. Pour equal amounts of batter into each tin
  • Bake on middle shelf for 1 hour or until a skewer comes out clean when tested

Tips & Hints:

  • Loaf will freeze well.

Community Experience

Feedback and Reviews

Real feedback from real users. Here’s what they have to say.

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Cheryl

Lockdown hero - Banana bread craze is on and I've been sharing this recipe with my friends so we can play the lockdown baking game too.

Trish

Yum! - OMG this is the best banana bread recipe I've ever had. It freezes great too. Please thank the recipe person.

Tammy

The best ever - Had to right a review on this recipe. Its fantantic . Make it all the time now. Thanks

+ 32 star only ratings in addition to the reviews above
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