1. 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.
2. In a small bowl mix the brown sugar and almonds. This gets sprinkled on the top before popping in the oven.
3. 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.
4. Stir in the melted butter, sugar and eggs.
5. 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.
6. Add the mashed banana. Don’t overmix.
7. 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 it was done.