Photo: Jon Reid
- 375ml of sour cream
- 1 teaspoon of bicarbonate of soda
- 125g of melted unsalted butter
- 250g of sugar
- 2 large eggs
- 220g of plain flour
- 1 teaspoon of baking powder
- 2 teaspoons of ground cinnamon
- 2 well-mashed bananas
- 60g of sultanas
- 30g of chopped almonds
- 55g of brown sugar
Mix together 375ml of sour cream and 1 teaspoon of bicarbonate of soda. Let it rest for 5 minutes then stir in 125g of melted unsalted butter, 250g of sugar and 2 large eggs.
In another bowl, combine 220g of plain flour, 1 teaspoon of baking powder and 2 teaspoons of ground cinnamon. Whisk the sour cream mixture into the flour mixture until well combined. Finally, fold in 2 well-mashed bananas and 60g of sultanas.
Butter and flour a loaf tin (25cm x 10cm) and pour the mixture in. Mix 30g of chopped almonds and 55g of brown sugar - sprinkle evenly over the top of the batter. Bake in a preheated 180C oven for 60-75 minutes or until a skewer comes out clean. Cool in the tin for 20 minutes and then turn out onto a cooling rack.
Slice and toast, then serve with baked ricotta and fresh fruit or butter.
- Cuisine - Italian
- Course - Lunch
- Occasion - Family meals