Have I ever told you that I love bananas? Oh they are so good, but I must admit I am a terribly fussy banana eater. They must still have that tiny sliver of green left on them and still that tiny bit firm, which means there is about a 24 hour period when I bring them home from that shops that I consider them to be edible.
Now obviously this causes all sorts of dramas because although I do love them, really I don't love them enough to eat a whole bunch in 24 hours. So we end up with a whole heap of perfectly good bananas which I will refuse to eat as they have gone past that perfection point. Call me anal, I totally agree.
So we stash the bananas in the freezer and when my husband finds time he makes his oh so good banana bread which has the most deliciously crunchy brown sugar and almond topping.
Mnn its delicious and just this once I can totally overlook that the bananas are all
mashy!
55g (1/4 cup) firmly packed brown sugar
30g (1/4 cup) almonds, chopped
375ml sour cream
1 tsp bicarbonate of soda
125g unsalted butter, melted
1 cup caster sugar
2 eggs, lightly beaten
1 3/4 cups plain flour
1 tsp baking powder
1 tsp ground cinnamon
2 ripe bananas, mashed
Preheat oven to 180C. Grease and line two 10 x 18cm loaf tins with baking paper. In a bowl, mix together the brown sugar and almonds and put aside.
In a large bowl, mix together the sour cream and bicarbonate of soda, set aside for 5 minutes then stir in the melted butter, sugar and eggs. In another bowl, combine the flour, baking powder and cinnamon. Gradually fold in the sour cream mixture, followed by the bananas.
Pour the mixture equally into the prepared tins and sprinkle the brown sugar mixture on top.
Bake for 1-11/2 hours or until a skewer comes out clean. Set aside and cool in tins for about 20 minutes before turning out onto a wire rack to cool completely.
We toast our bread on the sandwich press and then smother in butter beacuse its not unheathly enough already!!
