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Quick banana bread

June 30, 2014

Melt and mix banana breadThe café world seems to be living on banana bread, but it is usefully so sweet and spongy it barely resembles the homemade variety. Here is a quick version that is worth the small effort. I usually add frozen blueberries or raspberries, pecans, walnuts or apricots. Bake it, slice and freeze. And then toast a slice and serve with a dollop of goat’s curd or thick yoghurt.

Quick melt and mix banana bread

375ml sour cream
1 tsp bicarbonate of soda
125g unsalted butter, melted
2/3 – 1 cup caster sugar, or brown sugar
2 eggs, lightly beaten
1 3/4 cups plain flour
1 tsp baking powder
1 tsp ground cinnamon
2 ripe bananas, mashed

Preheat oven to 180C. Grease and line two 10 x 18cm loaf tins with baking paper.

In a large bowl, mix together the sour cream and bicarbonate of soda, set aside for 5 minutes then stir in the melted butter, sugar and eggs. In another bowl, combine the flour, baking powder and cinnamon. Gradually fold in the sour cream mixture, followed by the bananas.

Pour the mixture equally into the prepared tins and sprinkle the brown sugar mixture on top.

Bake for approx 1 hour or until a skewer comes out clean. Set aside and cool in tins for about 20 minutes before turning out onto a wire rack to cool completely.

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