Times sure are strange right now and nothing about this feels normal. I have found myself reaching for all the recipes which make me feel safe and nurtured. Comfort food everyday!
This banana bread is super simple and won’t take you long. It doesn’t matter if you don’t have all the ingredients (whatever you do don’t go to the shops!) Try to improvise.
Above left: Kitchen bench details, with all the ingredients out, including the wine :) / Above right: free range eggs with one of my favourite wooden spoons.
I’m isolating over on Stradbroke Island and my kitchen here is minimal – I don’t even have a whisk, let alone an electric whisk! So this banana bread was made in a salad bowl with a fork and a lot of arm aches (with a glass of wine to keep me hydrated.)
Above left: The banana bread cooling after being in the oven / Above right: slices of banana bread warmed, with melted butter.
Above: The banana bread recipe card
My banana bread wasn’t a high riser (I had no baking soda), but I’m ok with that, we are all going through heavy times right now, including my cakes. It was still delicious and I think that’s half the fun, doing what we can.
Serve it warm with melted butter and a hot drink and think about happier times, they are coming.
We just have to wait this out together. Here are my tips for isolation at home.
Stay safe and sound,
Kara x
INGREDIENTS
- Nonstick vegetable oil spray
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1½ cups all-purpose flour
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1¼ teaspoons baking soda
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¾ teaspoon salt
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1 cup dark brown sugar
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⅓ cup Greek yogurt, or sour cream, whatever is in the fridge
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¼ cup unsalted butter, room temperature
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2 large eggs
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4 large very ripe bananas, mashed (about 1½ cups)
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½ cup chopped walnuts if you have them, if not it’s coolMETHOD
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Preheat oven to 180 degrees. Lightly coat a loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
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Using an electric mixer on medium-high speed, beat brown sugar, greek yoghurt / sour cream, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
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Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in walnuts, if using. Scrape batter into prepared pan; smooth top.
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Bake bread for 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.
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I made your banana bread today. YUM!!! While blending in the flour the beater started making noises , smoking and then totally seized up. Having read you had no electric beater I resorted to hand whisking with a lot of elbow grease a la Kara. Ha Ha Thanks for the tip.
Hi Mitchell – no waaaay! How unlucky. You deserve a glass of wine now! Cardio for the day in isolation. Hope you are staying safe and enjoy the banana bread! x
Hi I notice in your baking recipes u say 220 degrees??I’m in Texas,USA and at 220 yhe items will never get done. Help! Your recipes look great!!
Hi Cindia, We are based in Australia, this is 220 degrees celsius. Hope this helps! Happy baking.