I want to start off by sharing a recipe that I know is a crowd pleaser for sure and it is my Mom’s banana bread recipe. This was actually the first thing I ever baked/cooked and was what began my passion for baking and cooking. Also, I think of myself as a baker slightly more than a chef and thought it was only appropriate to begin with a baked good.
This recipe is the perfect solution for the bananas in your kitchen right now that are too ripe to eat but you just don’t want to throw them out. If you’re ever in this situation but don’t have the time to bake, just put your bananas in the freezer and defrost them when you’re ready to use them! Once they defrost they will become even mushier than they were before freezing, but that’s okay because we’ll be mashing up the bananas anyways. This recipe is completely fuss free because you can mix the ingredients together in any order and the final product will always turn out to be the same.
Here’s what you’ll need:
- 3 bananas
- ½ cup oil
- 1 cup sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup sour cream
- pinch of salt
- ½ cup chopped walnuts
- Preheat the oven to 350°C and line a large baking pan with parchment paper or grease with butter.
- Unpeel the bananas and put them into a large mixing bowl, using either a potato masher or a fork, mash the bananas until they are almost smooth and there are no large chunks.
- In a separate bowl crack the eggs and whisk them thoroughly before putting them into the mixing bowl with the mashed bananas. Mix everything together.
- Add the sour cream and oil into the mixing bowl and mix well.
- Measure the flour, baking soda, baking powder, sugar and salt and add them all into the mixing bowl as well. Once everything is combined, grab a cutting board and roughly chop the walnuts and mix them into the batter as well.
- Pour the batter into the greased or lined pan and put the pan into the oven. Bake the cake for around 40 minutes or until a toothpick inserted comes out clean. Keep an eye on the cake because the baking time will vary between oven to oven.
- Take out the pan and let the cake cool completely. Release the cake from the pan and cut into thick slices and display on your desired platter or cake stand.
You can store this banana bread in an air tight container in the fridge for up to a week.