Best Banana Bread Recipe

Instructions

1. Mash the bananas
2. In a bowl add the banana, melted butter, oil, sugar, egg, sour cream, and whisk.
3. Sift in the flour, cinnamon powder, baking soda, salt, walnuts, and raisins.
4. (pre-heat 160℃) 160℃ for 50mins~1hr. You MUST adjust baking temp/time due to the difference in the pan size.
5. Optional: Homemade neutral glaze & slices of banana
6. Note: Applying the neutral glaze will make the applied surface sticky – the neutral glaze is meant to be sticky.
7. Personally, I prefer wrapping the banana bread in cling film and storing it at room temp to serve the next day for optimal tenderness.

Quickly ripen bananas:

Put the banana into a paper bag with an apple inside. Check back after half a day and leave it longer if not ripe enough.
Another super quick way would be to bake unpeeled bananas at 150℃ (pre-heat 150℃) for 15~30mins. The banana will turn black but that’s ok.

Whipped Cream

• Add everything to a bowl, and whip to the desired consistency.

• Yield: 2 x mid-sized pound cake pans (15cm x 7cm x 6cm, somewhere around 700ml in volume)