One-Bowl Banana Bread

Method

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1. Line a 900 g loaf tin with baking paper, letting it hang over the long sides as a sling.

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2. Melt the butter in a light-coloured pan over medium heat. Keep cooking, swirling, for 4 to 5 minutes as it foams, subsides and the solids turn golden brown and smell nutty. Pour into a large bowl and cool 5 minutes.

   Mark done Start 4 min timer

3. Whisk both sugars into the warm butter, then the eggs one at a time, then the vanilla and soured cream.

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4. Mash the bananas thoroughly with a fork — leave a few small lumps for texture — and whisk them in.

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5. Sift the flour, bicarbonate of soda, salt and cinnamon over the top and fold with a spatula until only just combined. Stop while a few streaks of flour remain.

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6. Fold in the walnuts if using, then scrape into the tin and level the top.

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7. Scatter with demerara sugar and bake at 175°C / 345°F for 55 to 65 minutes, until a skewer in the centre comes out with a few moist crumbs.

   Mark done Start 55 min timer

8. If the top darkens before the centre sets, tent it with foil at the 40-minute mark.

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9. Cool in the tin for 15 minutes, then lift out and cool on a rack for at least an hour before slicing.

   Mark done Start 15 min timer

Chef’s Tips

• Freeze overripe bananas as you get them. Thawed, they release liquid you should whisk straight into the batter.
• Do not over-mix once the flour is in. Banana bread turns gummy and tunnelled if you develop the gluten.
• A split down the middle of the crust is a sign of a well-risen loaf, not a fault.

Pairing Suggestions

• Strong coffee or a cup of tea
• Serve toasted with salted butter
• Excellent alongside vanilla ice cream

Storage & Reheating

Keeps 4 days wrapped at room temperature and freezes 3 months whole or sliced. It is noticeably better on day two.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.