Banana bread is really easy to make, but many bakers just add any leftovers from their kitchen cupboard into the bowl, which can cause it to become dry and flat. If you want truly delicious banana bread, then you need to give it a moisture boost and according to Melanie Gunnell, founder of Mel’s Kitchen Cafe, the key ingredient is sour cream.
Mel said: “The acidity in the sour cream is necessary for the baking soda to do its job, and it also contributes to the banana bread’s moist texture.” Many people forget to include an acidic ingredient to activate the baking soda when making banana bread, which prevents it from rising properly.Simply adding a dollop of sour cream will help the banana bread rise and tenderise the batter so you get a much fluffier texture.
Thanks to the extra moisture from the sour cream, your banana bread will stay soft and fresh for days, to let you savour every slice for a little longer.
Sour cream also blends well with the bananas to give them a much richer flavour, so this simple recipe will be much tastier than it usually is.
How to make better banana bread
You will need:
- 200g of granulated sugar
- 120ml of oil (vegetable or sunflower)
- Two eggs
- 225g of ripe mashed bananas
- 115g of sour cream
- One teaspoon of vanilla extract
- 215g of plain flour
- One teaspoon of bicarbonate of soda
- A pinch of salt
Method:
To begin, preheat the oven to 180C (160C fan or Gas Mark 4). Grease and flour a loaf pan, then set it aside for now.
Place the sugar and oil in a large bowl, and whisk it together. Once fully mixed, add the eggs, mashed bananas, sour cream and vanilla extract.
Stir everything until it is fully blended, and then add the flour, bicarbonate of soda and pinch of salt.
Once you have a smooth mixture with no lumps, spread it into the prepared loaf pan.
Bake for 50 to 60 minutes, or until the top is golden brown. To check if it is done, insert a toothpick into the centre of the loaf, and if it comes out clean, the banana bread is fully baked.
Allow the banana bread to rest in the tin for five minutes after removing it from the oven. Then, turn it out onto a wire cooling rack to cool completely.
When it has cooled, you will have a deliciously light and fluffy banana bread ready to enjoy.
