our favourite banana bread

I like to bake in bulk and one thing I have found that is easy to make and freezes really well is this Banana Bread.

I know bananas aren't the cheapest of fruits at the moment but they are one of the only fruits my little guy will eat and my family really love this bread and we get so much out of using 4 bananas when I bake it.

You can get all of this in literally 4 very easy steps :o}

Ingredients:

180g butter

200g brown sugar

4 eggs

4 large ripe bananas

300g sour cream {not ml's!} - you can use light sour cream or a natural unflavoured yoghurt

225g plain self raising flour

225g wholemeal self raising flour

1 tsp cinnamon

1 tsp bicarb soda 

extra brown sugar

oats

{just a note, this is a large amount of batter! You can also halve it if you would like to. And you can use just plain self raising flour if you don't have wholemeal and it still comes out delicious}

Method:

1. Place softened chopped butter, sugar, eggs, bananas and sour cream in your food processor or mixer and mix until combined.

2. Sift in the flour, cinnamon and bicarb soda and process / mix until just combined. It's normal for it to be lumpy and quite thick.

3. Pour into prepared loaf tins or muffin trays lined with muffin cups. Sprinkle brown sugar and oats on top.

4. Bake in a 180 degree oven.

Loaves for 50 minutes, muffins for about 20, depending on your oven. When a skewer comes out clean your banana bread is cooked. 

This is a moist and yummy banana bread - and when fresh from the oven it is just perfect with a little bit of butter. Yum!

{this recipe is adapted from the recipe "Banana Cinnamon Loaf with Cream Cheese Icing" from the MasterChef magazine.}