Bill Granger’s Melt & Mix Banana Bread

Melt + mix banana bread

We have a bit of a battle when it comes to bananas in our house. Hubby thinks they need to live in the fridge, while I’m certain that they should reside in the fruit bowl. I can’t think of much worse things than eating a cold banana. Ugh. Perhaps it’s just me?

Because I don’t check the crisper for bananas very often, it was last week that I discovered that a handful of them had gone bad {the skin had turned almost black} and I smiled. It was banana bread time.

I have a few favourite recipes that I like to try out: Bill’s chocolate banana bread is one, and this delicious banana cake is another. This time I went back to another old faithful that I haven’t yet shared here, Bill’s melt + mix banana bread. The brown sugar and almond topping will have you at hello.

Melt + mix banana bread

Ingredients

45g brown sugar
30g almonds, chopped
255ml sour cream
1 tsp bicarbonate of soda
100g unsalted butter, melted
230g caster sugar
2 medium eggs
250g plain flour
1 tsp baking powder
1 tsp ground cinnamon
250g mashed ripe banana {2-3 bananas}

Method

♥ Preheat your oven to 180 degrees celcius. Grease and line two loaf tins {10 x 18cm}. I only have a bigger loaf tin, so I always just make one big, delicious loaf of banana bread and cook it for a bit longer.
♥ In a small bowl mix the brown sugar and almonds. This gets sprinkled on the top before popping in the oven.
♥ In a large bowl, mix together the bicarb soda and the sour cream. Let them make love to each other for about 5 minutes. It’s a great time to put on a load of washing, or check Instagram.
♥ Stir in the melted butter, sugar and eggs.
♥ In another bowl, mix the flour, the baking powder and cinnamon. I must confess I hate washing up, so I don’t use another bowl. I just dump on top of the wet ingredients and mix in. If you’re a dare-devil do the same, if not… mix in a separate bowl and then gradually add to the wet ingredients… folding gently.
♥ Add the mashed banana. Don’t overmix.
♥ Divide the batter between the two tins. Sprinkle them with the sugar and almond mixture. Place in the oven and cook for 1 – 1.5 hours. I just tested mine with a skewer, and when it came out clean I knew that baby was done.

So, where do you keep your bananas? In the fridge? Or the fruit bowl?

Comments

  1. says

    I use a women’s weekly bake cafe style banana bread recipe. Our bananas live both in the fridge and the fruit bowl but usually end up in the freezer in preparation for some saturday morning freshly baked b.bread

  2. Kymmie @ a day in the life says

    In the fruit bowl – definitely! You had me at brown sugar. Making some of this today. The skins on my fruit bowl bananas are ready ;)

  3. Michelle Ayers says

    Mine is in the oven, I didn’t have two tins either so put it in A round one. Hope it comes out edible. I have had terrible luck lately. Oh and threw in half cup of dark choc chips :)

  4. Maddi h says

    Bananas in the fridge? That’s bananas! Bad joke, sorry!
    This looks super tasty… The cake you posted a whole back had been my favourite so I’m eager to try this one :)

  5. Debbie Huxstep says

    MIne live out of the fridge but I don’t like them soft…have to be yellow but still firm in the middle..any sign of softness and they are for cooking loi. That recipe looks awesome Chantelle, going to give it a try.

  6. JustHeather says

    Bananas definitely belong in the fruit bowl! And if they are too ripe (no green left and spots starting), they go in the freezer for smoothies and bread.

  7. says

    Um yes, this cake sounds scrumptious! I’m definitely making this as soon as I have some very ripe bananas. The topping sounds absolutely divine! Thanks for sharing.

  8. says

    Haha! Love it! I make Bill’s banana bread every week for my kids. I freeze it and slice them off a piece each day for school. They love it. Must try this version (though I’d have to leave the nuts off for school). Might try dusting cinnamon on top. What do you think? Thanks for the find! Axx.

Leave a Reply