Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Main
- 4 very overripe bananas (about 550g), skin almost black
- 125 ml vegetable oil
- 200 g caster sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 225 g plain flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 125 ml sour cream or yoghurt
Optional
- 100 g chopped walnuts or pecans (optional)
Method
Prepare
Preheat oven to 180°C fan-forced. Grease a 900ml loaf tin and line the base and sides with baking paper.
Peel the overripe bananas and place in a large mixing bowl. Mash with a fork or potato masher until very smooth with no lumps remaining.
Mix
Add the oil and caster sugar to the mashed banana. Stir well until combined.
Add the eggs one at a time, stirring after each addition. Stir in the vanilla extract.
Pour in the sour cream and stir until smooth.
In a separate small bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined—do not overmix; a few flour streaks are fine. Fold in walnuts or pecans if using.
Bake
Pour the batter into the prepared tin and smooth the top gently with the back of a spoon.
Bake for 50–55 minutes, until a skewer inserted into the centre comes out with a few moist crumbs attached (not completely dry, but not wet batter). The top should be deep golden brown.
Remove from the oven and allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
