Janet's banana bread

    Janet's banana bread

    Recipe photo: Janet's banana bread
    5

    Janet's banana bread

    (5867)
    1hr10min


    3 people made this

    About this recipe: Soured cream guarantees a moist and tender loaf of banana bread. The bananas are sliced instead of mashed in this recipe, giving a concentrated banana taste in every bite.

    Ingredients
    Serves: 15 

    • 115g butter, melted
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 190g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 115g soured cream
    • 60g chopped walnuts
    • 2 medium bananas, sliced

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x13cm loaf tin.
    2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, bicarbonate of soda and salt; stir into the butter mixture until smooth. Finally, fold in the soured cream, walnuts and bananas. Spread evenly into the prepared loaf tin.
    3. Bake in preheated oven for 60 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Cool loaf in the tin for 10 minutes before removing to a wire rack to cool completely.
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    Reviews & ratings
    Average global rating:
    (5867)

    Reviews in English (4528)

    by
    4497

    With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each of baking soda and baking powder, and 1-3/4 c. flour. Finally, regardless of how many bananas are used it should equal 1 cup. You will never find a better banana bread, and over the course of 40 years, I've never heard differently. Edited 8/17/09: My original 4/14/08 review should have indicated that I mash the bananas, not slice them.  -  14 Apr 2008  (Review from Allrecipes US | Canada)

    by
    1511

    As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, causes them to be quite mushy and purple. I felt like I was biting into a bruise each time I ate a slice. I ended up digging them out before eating in order to salvage the bread. Sorry, but I think I'll stick to mashing or pureeing...but I'll use the rest of this recipe.  -  18 Aug 2006  (Review from Allrecipes US | Canada)

    by
    1064

    This is Martha Stewart's recipe... only Martha's says to use room temp. butter.. and suggests using a mixer for the butter and sugar to make it light and fluffy before adding flour and other ingredients, and a full cup of mashed bananas instead of chopped up like Janet says.. more bananas and mashing them is what many of you said you did to tweak this recipe, and it is better that way. It is a great recipe.  -  05 Dec 2007  (Review from Allrecipes US | Canada)

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