Easy Banana Bread with Crunchy Walnuts
There’s something wonderfully nostalgic about the smell of banana bread wafting through the kitchen.
Equipment
- 1 12 cm x 22 cm loaf pan
Ingredients
- 250ml sour cream
- 5ml baking soda
- 250ml caster sugar
- 2 eggs at room temperature, beaten with a little milk
- 420ml cake flour
- ¼ tsp salt
- 5ml ground cinnamon
- 110ml melted butter
- 250g ripe bananas mashed
- 50g chopped walnuts optional
Instructions
Preheat the oven to 180°C (356°F). Grease a 12 cm x 22 cm loaf pan with nonstick spray and line with baking paper.
- In a mixing bowl, combine the sour cream and baking soda. Let stand for 5 minutes to activate.
- Add the eggs, melted butter, and caster sugar to the bowl. Mix with an electric mixer on medium speed for about 3 minutes.
- Sift together the cake flour, salt, and cinnamon. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Fold in the mashed bananas and walnuts (if using) until well incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top evenly.
- Bake for 60–65 minutes in preheated oven, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely