Simple Banana Bread


Bread is life, and I am into making any type of bread, from dinner rolls, sourdough, farmer’s bread, steamed, and banana bread. Just give me flour and all other enabling ingredients that lead to making  bread and I will be on it so fast. Some might call this an addiction, but for me, it’s not so much about getting the end result (of which I immensely adore), yet it’s more about the process. The process of kneading and caressing the dough is exhilarating, I don’t think anyone would need therapy after they have thoroughly kneaded the dough, I mean, I know I don’t. The process makes me forget about a bad day I had, or an argument I had with whomever, the process is calming on its own. Although when making an instant bread such as banana bread the process is not quite the same, in fact, it is undeniably distinctive, because with instant breads there is a bit of science applied as the ingredients include raising agents such as baking powder and bicarbonate of soda, with those must come an understanding of how much more (or less) of every other ingredient that needs to be added, to the stove temperature and baking time, also in being careful not to overmix the batter. Everything must be measured to the tee.


This time I tried my best to not complicate anyone’s life in making this bread, consequently, I used the most simple and minimal ingredients, and also the technique was simple. No electric whisk used this time. I only needed a pan to melt the butter, a hand whisk and spatula to mix and transfer to the baking pan. You will however, notice that I used unbleached flour, vanilla paste and Kerrygold Butter in this recipe.  I make mention of this with the knowledge that all three ingredients might be expensive or not easily available. So, feel free to use what you can afford or can easily acquire, although I can’t promise that the texture, taste and moistness will be the same. Equally so, I believe that a banana bread in its nature, is quite accommodating when it comes to the use of ingredients as long as you don’t deviate much from the basics. Hence, you don’t need to break your pocket really.

I think it’s pretty much an unofficial rule that when you have ripe bananas on your kitchen counter, you have two options – one, throw them away – two,  make banana bread, but occasionally, I feel like going bananas when my bananas get ripe too soon and I don’t feel like baking or wasting by throwing them away. Besides that, It gives me pleasure to be sharing recipes with you all, because sharing is caring☺️.


Equipment you will need:

Loaf pan (20cm x 10cm x 7cm)


Hand Whisk

Digital scale

Mixing bowls X3 


260g Unbleached Cake Flour

1 Teaspoon Baking Soda

236g (2 medium) Bananas, scaled after peeling

2 Extra Large Eggs

125g Unsalted Butter, melted

1\4 Teaspoon Sea Salt

125ml Sour Cream

150g Castor Sugar (if you like it sweeter use 200g)

1 Teaspoon Vanilla Paste or Extract


  1. Preheat oven to 180℃
  2. Grease a loaf pan with butter and line it with baking paper.
  3. In a medium bowl mix together flour, salt and bicarbonate of soda, Set aside.
  4. Peel the bananas, weigh and mash them with the back of a fork until they become a puree. Set aside
  5. Pour melted butter in a large mixing bowl, and sugar and whisk until it’s well incorporated.
  6. Add eggs, one at a time and whisk, then add sour cream and whisk again.
  7. Add banana puree and vanilla paste, mix until combined.
  8. Gradually add the dry ingredients into the wet mixture. Whisk until all is incorporated. Be careful not to over mix the batter.
  9. Using a spatula, transfer the batter into the prepared pan.
  10. Bake for 60 minutes, after 30 open the oven and cover the pan with a foil (to prevent it from getting burnt). Close it, and continue to bake for another 30 minutes.
  11. Take out the bread from the oven and let it cool on a wire rack for few minutes before cutting.
  12. Serve with coffee and good quality butter.




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