Not quite bread, not quite cake—but absolutely delicious and quick to bake.
Cooking time: 1 hour 40 minutes
| Ingredients (6 servings) | ||
|---|---|---|
| 125 | g | Demerara sugar (or normal granulated sugar) |
| 240 | g | Flour |
| 1 | teaspoon(s) | Baking powder |
| 0.75 | teaspoon(s) | Salt |
| 85 | g | Butter |
| 115 | g | Cane sugar |
| 1 | teaspoon(s) | Vanilla extract (optional) |
| 1 | Egg | |
| 5 | Very ripe bananas, 4 of them roughly mashed and 1 sliced lengthwise for the topping | |
| 125 | g | Sour cream or Greek yogurt (full-fat) |
| 70 | g | Dark chocolate |
| 50 | g | Walnuts |
Preheat the oven to 175°C. Grease a 22 x 13 cm loaf pan with a little butter. Sprinkle the inside with half of the demerara sugar, tilting the pan to coat evenly, then tap out any excess.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium-high speed, beat the butter, cane sugar, and vanilla (if used) for about 5 minutes, until very light and fluffy.
Add the egg and beat until well mixed. Reduce the speed to low and gradually add the dry ingredients, mixing until well combined. Turn off the mixer and, using a rubber spatula, gently fold in the mashed bananas, followed by the sour cream (or yogurt). Stir in the chocolate and/or walnuts (if used).
Pour the batter into the prepared loaf pan and smooth the surface.
Arrange the banana halves cut side up on top of the batter. Sprinkle with the remaining demerara sugar. Bake for about 1 hour and 15 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
Allow the banana bread to cool completely before slicing.
