photo: Best Banana Bread

Best Banana Bread

Lets cook very delicious banana pastry. Banana bread or bread made of bananas is very soft, spongy and flavoury. Don’t hurry up to try it right after baking, let it infuse in the fridge. It will become fluffier and tenderer. The dough looks like wet angel cake, very flavoury and unbelievably tasty. It is simple to cook without any special skills. So, try to make it in your kitchen. I am sure It will become one of your favourite ones!


  • Egg
    2 pcs
  • Sour cream
    130 g
  • Flour
    175 g
  • Baking powder
    1 tsp
  • Sugar
    200 g
  • Cocoa powder
    60 g
  • Butter
    115 g
  • Ripe banana
    200 g


  • 1. In a bowl break two eggs without separating whites from yolks. Add sour cream of medium fat. Whisk all ingredients until smooth.
  • 2. In a separate bowl combine all dry ingredients for the dough: sieved cacao powder and wheat flour, sugar and gough loosener.
  • 3. Mix all ingredients until smooth with dry whisk or spoon.
  • 4. Pour the mixture into beaten eggs with the sour cream.
  • 5. Melt a piece of butter in the microwave oven or on the cooker, don’t heat for long. Cool down the butter.
  • 6. Pour melted butter into the dough.
  • 7. Mix the dough until it is smooth and stiff.
  • 8. Peel bananas, break them into pieces and mash them with the fork into puree.
  • 9. Add banana puree into the dough.
  • 10. Combine it with other ingredients with stand mixer thoroughly.
  • 11. Butter rectangular baking tin. Strew it with some wheat flour to make it easier to take bananabread out of the baking tin. Pour the dough into the baking tin leveling it with silicone spatula.
  • 12. Place the mixture into pre-heated oven at 180. Bake the bananabread for 45-60 minutes. The exact time of baking depends on the size of the baking tin. While baking, bananabread rises up and chap on the top. Check its readiness with wooden skewer. If it is dry and doesn’t have water-logged dough on it, then it means the bread is ready.
  • 13. Cool the baking down. Then wrap the bread with cling film without taking it out of the baking tin and place into the fridge for 24 hours. During this time the bread will infuse and become unusually tender and a bit wet. After cut it into pieces and serve to tea and other drinks. Enjoy your meal!