Put your overripe bananas to good use and make a loaf of banana bread. You’ll love this bread’s moist texture and simple flavor. Banana bread should form a crack down the center as it bakes–a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, greek yogurt, or peanut butter and top with mixed nuts. Your kids will love it.
Prep. Time: 20 min.
Cook time 1 hour
Serves: 8-10 (per loaf)
Makes: 2 loave
1/2 cup light sour cream
2 tsp bicarbonate soda
250 g [8,8 oz] softened unsalted butter
3 cups brown sugar
1 1/2 cups plain flour
1 1/2 cups wholemeal plain flour
2 tsp vanilla essence
1 tsp salt
2 cups mashed banana, ripe
1/2 cup brown sugar extra
1 banana sliced extra
 Pre heat your oven to 180º C / 355º F(fan force). Lightly grease and line 2 loaf tins (11 x 21cm / 4 1/3 x 8 1/4 inch base measurement).
 Mix the bicarbonate soda in to the sour cream until dissolved.
 Place all ingredients (excluding the extra brown sugar and sliced banana) into a large bowl. Add the sour cream mixture and mix on low for 1-2 minutes until combined. Continue to mix on medium-high for a further 5 minutes or until batter is smooth and light golden brown in colour.
 Sprinkle the base of the loaf tins with the extra brown sugar and lay a line of banana rounds down the middle of the tin. Pour equal amounts of batter into each tin.
 Bake on middle shelf for 1 hour or until a skewer comes out clean when tested.
Tip: Loaf will freeze well.