I already have a wonderful banana bread recipe here – that version uses coconut, but is also gluten and refined sugar free. It’s denser and arguably slightly better for you…. however, banana bread is banana bread and it’s never going to be a ‘healthy snack,’ ALTHOUGH it’s much better than anything from the chocolate / sweet aisle in the supermarket! I digress.
Bill Granger has a number of restaurants in London, and these little Aussie outposts were where I liked to go when I was feeling a little homesick. Anyway, I fancied trying another banana bread recipe the other day and opened one of my oldest cookbooks, Bill Granger’s ‘Feed Me Now.’ This recipe is adapted from that book (I use double the amount of banana he does), and the recipe is ‘Melt & Mix Banana Bread.’
It’s literally a perfect banana bread, quite a light, cakey texture, though still veryyyy moist… I’ve really not got one bad thing to say about it.
The recipe has sour cream, but you could use plain, Greek or coconut yoghurt instead. I used a bit of kefir and coconut yoghurt mixed together last time I made mine! Some people think bananas which are a little brown can be used for this, and they can – they will be fine. But if you literally use black bananas, you will get the most wonderful sweet banana flavour. Don’t be afraid of the squishy black banana!
- 45 g light brown sugar
- 30 g almonds (roughly chopped)
- 255 ml sour cream
- 1 tsp bicarb soda
- 100 g unsalted organic butter (melted)
- 230 g caster sugar
- 2 organic eggs (lightly whisked)
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 4 very ripe bananas (mashed)
Preheat the oven to 180°C. Grease and line one loaf tin with baking paper. In a bowl, mix together the brown sugar and almonds and set aside.
In a large bowl, mix together the sour cream and bicarb soda, leave to stand for 5 minutes, then stir in the melted butter, caster sugar and eggs.
In another bowl, sift the flour, baking powder and cinnamon. Gradually fold in the sour cream mixture, followed by the mashed bananas.
Pour the mixture into the prepare loaf tin and sprinkle the brown sugar mixture on top.
Bake for 1 - 1 ¼ hours or until a skewer inserted into the centre of the loaf comes out clean. Set aside to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.