Banana Bread

I got this recipe from a friend who got it from a friend who got it from some other friend.  Apparently the recipe originator has been making this since she was 4 (obviously with an adult supervising).

Served best straight from the oven, the recipe owner also suggests frying it in butter and serving with lots of custard.  Sounds good to me although straight out of the oven was enough of a treat for me.

I have made different versions of banana bread as a way to use up over-ripe bananas (which happens a lot in the heat and humidity of Singapore) but this banana bread is by far the best recipe I have used.

Ingredients

3 medium to large ripe bananas
110g butter (room temperature as it is easier to cream)
225g caster sugar
2 eggs
285g plain flour
1 teaspoon bicarbonate soda
1 teaspoon salt
1 teaspoon vanilla essence
60ml sour cream

Method 

Preheat non-fan forced oven to 180 celsius.

Line with baking paper a 1kg loaf tin.

Mash the bananas.

In a mixer cream the butter and sugar until pale and fluffy and then add the eggs.  Continue mixing till it's all nicely blended.  Turn mixer off temporarily.

Directly into the mixer bowl sift the flour, bicarb soda and salt.  Turn mixer back on and lightly mix.  Add the vanilla essence and sour cream and continue mixing lightly.  Add the mashed bananas and turn the mixer onto the lightest setting and let it mix all the ingredients thoroughly.

Spoon mixture into loaf tin and bake uncovered for an hour, then cover tin with aluminium foil and bake another 20 minutes.  The bread is fully baked if an inserted skewer comes out clean.