What I love most about it is, cake for breakfast is frowned upon but calling it bread somehow makes it a socially acceptable breakfast! I’ll go with that!
· 1/2 cup butter - at room temperature (plus extra for greasing the pan)
· 1 cup granulated sugar
· 2 large eggs
· 1 1/2 cups plain flour
· 1 tspn baking soda
· 1 tspn salt
· 1 cup mashed very ripe bananas
· 1/2 cup sour cream
· 1 tspn vanilla
· 1 tspn cinnamon
Preheat oven to 175°C/350°F and grease a loaf pan with butter.
Add flour, bicarbonate of soda, salt and cinnamon to a bowl and whisk to combine. Set aside.
In a separate bowl cream the butter and sugar until fluffy, beat in the eggs until mixed. Add the dry ingredients to the butter mixture and stir until just combined.
Add the vanilla, sour cream and mashed bananas, mix thoroughly and pour batter into prepared loaf pan.
Bake for 1 hour 10 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow to rest in the pan for 10 minutes, then turn out onto a rack to cool.
I enjoy mine toasted with a cup of tea!