Thursday, 1 May 2008

Banana Bread Bakeoff

My most memorable banana bread moment was the first time I went to Sydney to visit DD. We had banana bread at a cafe at Universal Studios and it was lovely. I don't like banana breads with nuts or chunky bits and this one was a revelation such as I've never tasted before. It was smooth and consistant, toasted and nicely coated with butter.

Ever since then, I have been searching for a banana bread that could rival it and I've only ever found its like at Gloria Jeans in the BP Service Centre in Coffs Harbour. Living nowhere near Coffs, I haven't had the opportunity to indulge as much as I'd like to.

Then the wonderful Not Quite Nigella announced her Banana Bread Bakeoff! There couldn't be a better opportunity to explore the wonderful banana bread recipes and hopefully find something that could live up to my extremely high banana bread standards.

I went out and stocked up on bananas, butter, flour and sugar and narrowed down my selections to four recipes. I was going to do Banana Bread: Variations on a Theme, but fate intervened in the form of a banana bread that will spoil me for any other banana bread. This banana bread deserves to be entered into NQN's bakeoff, my very first blogging event!

Many of the recipes I chose were extremely simple, with a minimum of ingredients. This recipe, a Sour Cream Banana Bread I found on Recipezaar, is no exception. Baking911 states that sour cream contains acids which tenderize the gluten in the recipe, producing a fine crumb and sour cream makes them moist and springy. A fine crumb, moist and springy sounds like a perfect banana bread to me.

This banana bread tastes great fresh out of the oven as it is, it tastes great the next day toasted with a little butter AND it even freezes well. The banana taste is delightfully prominent without being overpowering, the bread isn't too sweet and it melts in your mouth. I highly recommend it!

Sour Cream Banana Bread
from Charishma Ramchandani on Recipezaar

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed banana (I used three medium bananas)
1/2 cup sour cream

Grease one large loaf pan and preheat oven to 180 degrees Celcius.

Cream the butter, sugar, eggs and vanilla in a large bowl.

Add the dry ingredients, bananas and sour cream and mix well.

Pour into the prepared pan and bake for 1 hour.


  1. Wow this recipe is easy and yummy. My 13 year old insisted on making it and did it on her own without supervision. Turned out excellent.

  2. I too am in search of that elusive perfect banana bread...this one looks and reads like a keeper, so I've got my ripe narnas and ready to bake. Will report back later...thanks for sharing the recipe Adrasteia!

  3. Back from baking...and the loaf turned out just beautifully! I am enjoying a cuppa and a slice of banana bread spread with a little butter...I think I've found THE recipe I've been searching for. Thank you!

  4. That's great news Anonymous, I'm glad it worked out for you. I really like this recipe too.

  5. LOVE this recipe, use it all the time now and have even passed the link onto others who tasted it and loved it. It is great toasted in a flat sandwich press, cooks beautifully on both sides and with a bit of butter perfect with a tea or coffee in the morning.

  6. tastes great. But it looks a but looks a bit burnt. Only had it in for 55 minutes. l have a fan forced oven any suggestions