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Banana bread

Banana bread

l Switch language for recipe in French l

             Banana Bread

I discovered the Banana Bread in Sri Lanka, 4 years ago. It was served everywhere at breakfast. This is a great cake, super moist, with a subtle taste of bananas with small black filaments I thought was chocolate! Since, I have tried a dozen recipes which approached more or less my memories but never achieved a satisfactory result. During my trip to Australia, the Banana bread was omnipresent. In cafés, restaurants, tea shops, supermarkets … In short, ecstasy for me who loves it. So I tried again with new recipes found on Australian websites. Well, it was still not the good one! Until the day, when I was watching the TV, in our comfort airbnb in the Philippines, I came across Masterchef Australia. I should point out that Masterchef Australia is a true copy of Masterchef France, same decor, same guys in the same costumes! The proof below! I let you judge!

Screen Shot 2015-08-24 at 20.40.08
Masterchef Australia
Screen Shot 2015-08-24 at 20.46.30
Masterchef France

Bluffing, isn’t it? We don’t wonder who copied each other since we know very well that this is a TV show concept invented by who knows who  but for sure a person who has managed his business very well by selling the rights to all the countries in the world!

Anyway, let’s go back to our Banana bread ! So there, on TV, the chef Matt Preston, was preparing a Banana Bread. Fan of Masterchef Australia (yes Australian are very good cookers!) , I knew that this recipe was for me! The result was as perfect as I remembered !

Back in France, I try this recipe. The result is stunning! I finally found the recipe for my Banana bread!!! The only problem is that sometimes, it happens that I still don’t get the same result but I think that I know why . 

The key to success, according to me, is to follow these four key points: 

  1. Use over ripe bananas. They are so black that you just want to trash them! But believe me, over ripe bananas give the famous black filaments. It was not chocolate!
  2. Use 3 bananas , not 2 or 1, 3 I tell you !
  3. Use brown sugar , organic of course 😉
  4. Set banana bread aside in pan for 10 minutes before turning out and when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface. Yes I know the cake is still warm, but this is how it will become super moist.

Over ripe banana

Banana bread

Serves: 8

Preparation time: 10 min, Cooking time: 55 min


  • 125g unsalted butter, at room temperature
  •  1 cup (220g) brown sugar  (for me 140g is enough!)
  • 2 eggs
  • 3 over-ripe bananas
  • 1¾ cups (260g) plain flour
  • 1 teaspoon bicarbonate of soda
  • Pinch of salt
  • 2 tbsp sour cream


  • Preheat oven to 180°C and grease 1L loaf pan with oil.
  • Using hand beaters, beat butter and sugar in a bowl until thick and pale.



  • Add eggs and bananas and mix until combined.



  • Add flour, bicarbonate of soda and salt, and mix until just combined. Add the sour cream and mix.


  • Pour mixture into 1L loaf pan and bake for 55 minutes or until a skewer inserted comes out clean.
  • Set banana bread aside in pan for 10 minutes before turning out onto a cooling rack to cool completely. Alternatively, when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.


  • You can also sprinkle brown sugar on the top of the Banana bread at the end of cooking, as Pomponette suggested to me, for a more sticky texture.

Cake a la banane

A last one !


 I miss Masterchef Australia 🙁



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