Prep:  20 minutes
Cook:  1 hour
Makes:  2 x loafs
Average: 4.6 (32 votes)
Recipe by: Devondale
Classic Banana Bread recipe by - Devondale Farmer Carol Haw. "My husband and I bought our farm in 1984. It’s a very special and beautiful place with our home being 108 years old. Our three grown up kids all love our farm and even though we never managed holidays, wouldn’t change where they grew up"
Credit: Recipe: Carol Haw Photography: Whisk Media Group

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Banana Bread
  1. Pre heat your oven to 180°C (fan force). Lightly grease and line 2 loaf tins (11 x 21cm base measurement)
  2. Mix the bicarbonate soda in to the sour cream until dissolved
  3. 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
  4. Continue to mix on medium-high for a further 5 minutes or until batter is smooth and light golden brown in colour
  5. 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
  6. Bake on middle shelf for 1 hour or until a skewer comes out clean when tested
Tips & Hints:
  • Loaf will freeze well.
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Lockdown hero
3 years 9 months ago
Banana bread craze is on and I've been sharing this recipe with my friends so we can play the lockdown baking game too.
7 years 7 months ago
OMG this is the best banana bread recipe I've ever had. It freezes great too. Please thank the recipe person.
The best ever
7 years 7 months ago
Had to right a review on this recipe. Its fantantic . Make it all the time now. Thanks