banana cinnamon bread
Cuisine: American
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Ingredients
  • 1 ½ cups (180g) flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) butter or margarine, softened at room temperature
  • 1 ¼ cups (250g) white sugar
  • 2 eggs
  • ¾ cup (180g) sour cream or soy yoghurt
  • 2 ripe bananas
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 2 tablespoons slivered almonds
Instructions
  1. Before you begin preparing the batter, preheat your oven to 180°C/350°F and grease and flour a loaf pan.
  2. In a small mixing bowl, sift the flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat the butter until creamy and slowly add the white sugar while continuing to mix. Beat until the ingredients are thoroughly combined. Add the eggs and continue beating until you reach a creamy consistency.
  4. Add the flour mixture to your large mixing bowl and beat, alternating with the sour cream or soy yoghurt. Beat until everything is combined.
  5. Take a small plate and mash your bananas. Add them to the batter with the vanilla extract and the cinnamon. Beat until everything is combined.
  6. Pour the batter into your loaf pan. Sprinkle the slivered almonds on top of the batter.
  7. Bake for 45 minutes to 1 hour depending on your oven. In mine, it takes 1 hour. Test the banana bread for doneness by inserting a toothpick in the center of the bread. If it comes out clean, it means your banana bread is ready!
  8. Remove the banana bread from the oven and let cool on a wire rack before removing from the pan.
Notes
MAKE IT DAIRY-FREE: Substitute the butter for margarine and the sour cream for soy yoghurt. I always make the batter with soy yoghurt and it's just as good as with sour cream.
STORING IT: You can keep this banana bread on your kitchen counter, wrapped in plastic wrap or foil, for 2 to 3 days. It keeps well wrapped in the refrigerator for 4 to 5 days. You can freeze it and keep it for 2 to 3 months. If you desire to do so, wrap it tightly with aluminium foil.
Recipe by Savormania at http://www.savormania.com/banana-cinnamon-bread/