Banana Bread

This is best made with over-ripe bananas.

Makes 1 loaf. Preparation 25 mins. Cooking 50 mins.

¾ cup (165g) firmly packed brown sugar

1 cup (150g) self-raising flour

¾ teaspoons mixed spice

½ teaspoon bicarbonate of soda

90g butter, melted

2 eggs, beaten lightly

¾ cup (2 medium) mashed banana

120g (½ cup) light sour cream

½ teaspoon mixed spice (extra)

1 tablespoon coffee crystals (or brown sugar)

Preheat oven to 160°C/140°C fan-forced. Grease an 8cm x 22cm (base measurement) loaf pan. Line base and sides with baking paper.

In a large bowl combine sugar, flour, spice and soda. Stir in butter, eggs and banana then sour cream. Pour mixture into prepared pan. Combine mixed spice and coffee crystals and sprinkle on top.

Bake for about 50 minutes or until cooked when tested with a skewer. (Don’t test the cake through a crack as it will give an inaccurate result) Cool in pan for 10 minutes before turning onto wire racks to cool completely.

Suitable to freeze. Butter suitable to microwave.

Lyndey's note: Whenever you have over-ripe bananas, just pop them in the freezer. Thawed out they are perfect for banana bread or muffins.