I have this recipe on speed dial in my ever growing list of ‘must bakes’ – it is one of my absolute favourites. I don’t know why I haven’t blogged it before now – I think maybe I was thinking there are so many Banana Bread recipes out there, no one wants to see another one!! Then I thought about it some more & realised that in order for me to settle on this particular version, I tried lots of different recipes & am always looking for my next ‘favourite’, even while I am touting the ‘favourite-ness’ of this one.
Yes … mine is a fickle brain indeed! Suffice to say, I decided sharing is never a bad thing – especially if you are like me & want to experiment with different combinations, textures & flavours. I took my main inspiration for this from the ever amazing Bill Granger.
What are this main things I love about this Banana Bread you might ask? Even if you might not, I am going to bang on about them anyway!
It is a healthier version of a traditional recipe – in that, I have used wholegrain flour, light sour cream & coconut sugar as replacements for more heavily processed products like white flour & sugar.
Bored yet? Yeah, me too. What I really love about this recipe is that the combination of sweet chunky mashed banana, the earthiness of wholegrain flour & caramel flavoured coconut sugar gives this Banana Bread a density of rich texture & flavour that will leave you scrunching your face in delight with each bite. By then topping it off with an almond, coconut sugar crust, the melted sugar enhancing both the nutty flavour of toasted almonds & leaving a sticky, caramel melt that makes you go, “Mmmmmmmmm!”
I have shared my love of using Coconut Sugar on many occasions now & am finding that I use it more & more in my baking (& even on my porridge some days!). It works brilliantly well as a substitute for heavily refined sugars like white & brown & offers an amazing caramel flavour that gives more traditional recipes another dimension of taste. It has a lower GI than refined sugar & while a little more expensive, it goes a long way & is a far more sustainable product overall. Be aware though, it does not contain less calories – if you’re looking for refined sugar substitutes with that, you might want to take a closer look at Stevia products.
Anyway, all that said, this Banana Bread is the bomb! Moist, rich & caramel sweet. Try it, I think you’ll agree.
Here’s how it goes;
- 200 ml light sour cream
- 1 teaspoon bicarbonate of soda
- 100g unsalted butter, melted
- 2/3 cup brown sugar - (I used cocont sugar*)
- 2 medium eggs
- 2 cups wholegrain plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch sea salt
- 1 cup ripe banana, mashed - (I used 3 for about this much)
- 1/4 cup brown sugar - (I used coconut sugar*)
- 1/4 cup almonds, finely chopped
- CAKE BATTER;
- Preheat your oven to 180oC (non fan forced).
- Grease and line two loaf tins, about 10 x 18cm. (You can use a large square or round tin, but cooking time will vary - more like 65 - 70 minutes)
- Using a large bowl, mix together the bicarb soda and the sour cream -leaving it for at least 5 minutes so that bicarb can work it's frothy magic on the sour cream.
- In a small saucepan, or heat proof jug or bowl, melt the butter over a medium heat - should take about 3 minutes on the stove, or about 90 seconds in the microwave.
- Add the melted butter, eggs & sugar to the sour cream mix, stirring until well combined.
- Using a medium bowl, sift together flour, baking powder, salt & cinnamon.
- Gradually add the wet ingredients to the dry, folding through gently until just combined.
- Add the mashed banana & fold gently through.
- Divide the batter as evenly as you can between the two tins - mine are a slightly different size, so it's a bit hard to judge halves - but you as close as you can will do.
- Chop almonds to preferred consistency & combine with the brown sugar.
- NOTE - As I was using coconut sugar & it is quite coarse, I combined the sugar & almonds in the chopping attachment of my stick blender & gave them a few good pulses to finely chop the nuts & blend the sugar to a fine powder. This is not necessary, but assists with the coconut sugar in breaking it down so it caramelises more consistently when cooked.
- Sprinkle sugar and almond mixture generously over each tin of batter.
- Place in the oven and cook for about 50 minutes, or until skewer comes out clean from the middle of the cake.
- Leave in tins to cool for at least 10 minutes before turning out on a cake rack to cool.
- Tips / Suggestions;
- Keep in an airtight container in the fridge for up to 5 days.
- Freezes well for up to 3 months.
- Serve as is, or warmed slightly with a little added butter. If you want to be really indulgent, serve with custard. Deeeeelicious!!!
So there you have it! My version of a Must Bake Banana Bread Bake. I hope you like it as much as we do, quite regularly in fact!
Cook! Eat! Enjoy!