Ingredients

2 1/4 cups plain flour (all-purpose flour)

1 tsp baking soda (sifted)

1/2 tsp kosher salt (adjust if using table salt or flakes)

1 1/4 tsp cinnamon powder

1/4 tsp allspice powder

4 medium ripe bananas (400g / 14oz peeled, about 1 3/4 cups puréed)

1 tightly packed cup brown sugar

2 large eggs + 1 egg yolk (room temperature, about 55g/2oz shell-on weight)

1/3 cup sour cream (full fat recommended)

80g (5 tbsp) unsalted butter (melted)

1/3 cup vegetable oil

2 1/2 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Position the shelf so your loaf pan will sit in the middle. Line a 21.5 x 11.5 x 7 cm (4.5 x 8.5 x 2.75″) loaf pan with crumpled parchment paper, leaving enough overhang to lift the bread easily later.

Step 2: In a bowl, whisk together the flour, sifted baking soda, salt, cinnamon, and allspice until evenly combined.

Step 3: In a large mixing bowl, mash the bananas with a potato masher until mostly smooth. Measure out about 1 3/4 cups of puréed banana; save any extra for a smoothie or another use.

Step 4: Add the brown sugar, eggs, egg yolk, sour cream, melted butter, vegetable oil, and vanilla extract to the mashed bananas. Whisk everything together until fully combined.

Step 5: Pour the dry ingredients into the wet mixture. Fold gently with a spatula until the flour is just incorporated. It’s okay if there are a few small lumps—avoid overmixing to keep the bread tender.

Step 6: Pour the batter into the prepared pan and smooth the surface evenly.

Step 7: Bake for 70 minutes, turning the pan halfway through to ensure even cooking. A skewer inserted in the center should come out clean when done. Expect a natural crack to form along the top as the bread rises.

Step 8: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely, about one hour, before slicing.

Step 9: Serve slightly warm or at room temperature. It’s delicious plain or with a pat of butter, perfect for breakfast, tea, or any time snack.

Tips & Variations

Use full-fat sour cream for the best texture, but Greek yogurt can be substituted in a pinch.

If you like, add 1/2 cup chopped nuts or chocolate chips to the batter for extra flavor and texture.

Overripe bananas work best—they add natural sweetness and moisture.

To enhance the spice notes, you can add a pinch of nutmeg or ginger powder.

FAQs

Can I use regular all-purpose flour instead of plain flour?

Yes, plain flour and all-purpose flour are the same, so either works perfectly for this recipe.

Why is my banana bread dense or tough?

Overmixing the batter can develop gluten, making the bread dense. Fold the dry ingredients gently until just incorporated and avoid mixing too much.

Dessert

JB’s Banana Bread Recipe

Introduction