I have tried many, many Banana Bread recipes, and all have left me a little disappointed. That is, until I came across this recipe in Eva Longoria's cookbook, she got the recipe from Teri Hatcher. This is my personal favourite Banana Bread recipe of all time. It is full of flavour, moist and put simply amazing. I buy extra bananas all the time, just so I can make this.
The nuts are optional, my kids don't love them, but my husband does. So sometimes I add them, sometimes I don't.
This requires a little more effort than some of my other banana bread recipes, but the end result makes it worth it.
The nuts are optional, my kids don't love them, but my husband does. So sometimes I add them, sometimes I don't.
This requires a little more effort than some of my other banana bread recipes, but the end result makes it worth it.
Recipe
Recipe adapted from Eva Longoria's coobook 'Eva's Kitchen'
Makes 1 large loaf
156g unsalted butter, softened
1/2 cup packed light brown sugar
3 very ripe bananas, mashed
1/4 cup dark rum (i like Maraska Croatian Rum)
1/4 cup Cognac
2 cups plain flour
1 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, beaten well
1 tablespoon sour cream or buttermilk
1 cup chopped walnuts or pecans (optional)
Place 42g of the butter and the brown sugar in a medium saucepan.
Makes 1 large loaf
156g unsalted butter, softened
1/2 cup packed light brown sugar
3 very ripe bananas, mashed
1/4 cup dark rum (i like Maraska Croatian Rum)
1/4 cup Cognac
2 cups plain flour
1 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, beaten well
1 tablespoon sour cream or buttermilk
1 cup chopped walnuts or pecans (optional)
Place 42g of the butter and the brown sugar in a medium saucepan.
Over medium heat, stirring regularly, mix the butter and the sugar for 8-10
minutes, until the butter and sugar are both melted and smooth. The mix will
look like it's clumping but that is okay.
minutes, until the butter and sugar are both melted and smooth. The mix will
look like it's clumping but that is okay.
Add the bananas, rum and Cognac to the butter-sugar in the saucepan, mix in well. Stirring regularly, continue cooking the banana mix for a further 8-12 minutes. The mixture needs to thicken slightly. Remove from the heat, pour the mixture into a bowl, and allow to cool completely.
Preheat the oven to 180C/160C fan forced. Grease and line with baking paper a 11.5cm x 21.5cm (base measurement) loaf pan.
In a large mixing bowl, place the flour, salt, baking powder and bicarbonate of soda. Gently whisk the ingredients together. Set aside.
Using either a free standing mixer (with the paddle attachment) or a hand held mixer, either way using a large bowl, place the remaining 114g butter and caster sugar. Beat on medium-high speed for 3 minutes, until the mixture is light and fluffy. Add the eggs, beat until well incorporated.
Add the flour mixture, and beat on low-medium speed until just blended. Add the cooled bananas and sour cream, beat until just blended. Fold in the walnuts, if using.
Pour into the prepared loaf pan. Bake for 1 hour and 15 minutes, until well browned and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes. Then transfer onto a cooling rack to cool completely.
In a large mixing bowl, place the flour, salt, baking powder and bicarbonate of soda. Gently whisk the ingredients together. Set aside.
Using either a free standing mixer (with the paddle attachment) or a hand held mixer, either way using a large bowl, place the remaining 114g butter and caster sugar. Beat on medium-high speed for 3 minutes, until the mixture is light and fluffy. Add the eggs, beat until well incorporated.
Add the flour mixture, and beat on low-medium speed until just blended. Add the cooled bananas and sour cream, beat until just blended. Fold in the walnuts, if using.
Pour into the prepared loaf pan. Bake for 1 hour and 15 minutes, until well browned and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes. Then transfer onto a cooling rack to cool completely.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060710074131
Pin it: www.pinterest.com.au/pin/399413060710074131
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