Janet's banana bread

Janet's banana bread

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1 person 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.


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

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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