Saturday, October 8, 2016

Super Banana Bread

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from October to end December. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here
To link to Cookbook Countdown #10, click here


I'm baking through Home Baked Comfort by Kim Laidlaw as a personal project of mine, and the next recipe I've made is Super Banana Bread. Another keeper recipe. If you have some leftover bananas that are begging to be used, make this quick bread!

A lovely bread. I've made half a recipe for one loaf, so have used only half the amount of the ingredients listed in the recipe, with a further reduction in the amount of brown sugar used ; for half a recipe, I've used only 1/4 cup, and it is sweet enough. The bananas are very sweet to begin with!

I like the crumb texture of this quick bread. It is moist, soft and light, not as dense and heavy as some bananas bread tend to be. I will be making this again when I have leftover bananas.  

I've made half a recipe for one loaf, using half amount of the ingredients listed, with some changes to the following :
use nutmeg powder instead of freshly grated
use 1/4 cup light brown sugar
omitted the sprinkling of the turbinado sugar

Super Banana Bread
(adapted from "Home Baked Comfort", Kim Laidlaw)
makes 2 loaves
2 cups (10oz/315gm) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
3 very ripe, large bananas, mashed
2 large eggs
1 cup (7oz/220gm) firmly packed dark brown sugar (I use 1/4 cup for one loaf)
1/2 cup (4oz/125gm) sour cream
1 tsp pure vanilla extract\
4 tbsp (2oz/60gm) unsalted butter, melted
Turbinado sugar for sprinkling

Position a rack in the middle of the oven and preheat to 350F (180C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.
In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and butter. Add the dry ingredients and stir to combine.
Divide the batter between the prepared pans and sprinkle with turbinado sugar. Bake until a toothpick inserted into the centre of a loaf comes out clean, about 35 minutes. Let cool slightly in the pans, then turn the laoves out onto a wire rack to cool.

Cookbook Countdown


  1. Joyce , the name alone sounds delicious ! I've baked different recipes of banana muffins lately , 4 recipes to be exact and I think it's time to bake a banana loaf this time . This deliciousness is my next bake . Yup , I'm waiting for my bananas to ripen :D

  2. We adore quick banana bread and eat lots of them :-)) This looks like a keeper, Joyce.

  3. I always have over ripen bananas. Love the recipe. Have a nice week

  4. Hi Joyce,
    Yes I'm with you ... a lovely super banana bread beautiful golden browned with moist and soft texture.