This American banana bread convinces both children and adults. The most delicious way to use overripe bananas imaginable!
Really juicy, soft, fruity and tasting slightly of caramel: I could literally fall in love with this banana bread! As is typical for Banana Bread, it is more of a cake than a “bread”.
Still, it’s something completely different from my normal sponge banana cake, which I also highly recommend to you.
Preparation : 10 min.
Baking time : 55 min.
Quantity: 1 small loaf tin (18-20 cm)
- 3 small bananas very ripe! Approx. 400g with peel, 300 without
- 120 g soft butter
- 110 grams brown sugar or coconut or whole cane sugar
- 2 medium eggs
- 250 grams wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground vanilla
- 100 grams sour cream or Greek yoghurt
Preheat the oven to 175°C top and bottom heat. Grease a small loaf tin and dust with flour. Cut the very ripe bananas into small pieces and mash them. The pure pulp should be about 300g.
Beat the soft butter with the sugar until fluffy. Stir in the eggs one at a time until well blended. Mix the flour with the baking powder, salt and vanilla. Add alternately with the sour cream. Finally, briefly stir in the banana puree.
Pour the batter into the prepared tin. Bake the banana bread for approx. 55-60 minutes.