This basic banana bread recipe was given to me by a friend and it immediately became one of my favorites. It’s subtly spiced, rises well, and the cinnamon sugar on top elevates it to a new level. It’s perfect as a snack or breakfast!
- 1 cup caster sugar
- 1/4 cup brown sugar (skip, if you prefer less sweet)
- 2 eggs
- 1/2 oil
- 1/4 cup sour cream
- 3 bananas (overripe)
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Cinnamon sugar:
- 1/4 teaspoon cinnamon
- 1 tablespoon brown sugar
Note
- DIY sour cream: Whisk 1/4 of warm(110F) dairy cream with 1tsp lemon juice in a jar. Cover it with a cheesecloth and let it sit at room temperature for 24hours.
- *If bananas aren’t ripe bake them in the oven at 200C for 15-20 or until they are deep black.
- Toppings: Cinnamon sugar can be substituted with Nutella, roasted walnuts, or chocolate chips for topping, or toppings can be skipped completely.
- *Measure flour correctly and don’t over mix batter after adding flour or it will taste gummy.
- Wrap it in cling film and keep it at room temp for 3-4 days.
Keywords:
cinnamon sugar banana bread, easy banana bread recipe moist