l Switch language for recipe in French l
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!
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:
- 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!
- Use 3 bananas , not 2 or 1, 3 I tell you !
- Use brown sugar , organic of course 😉
- 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.
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.
A last one !
I miss Masterchef Australia 🙁