Sour cream Banana bread

Modified from:


  • 113g butter, softened
  • 3/4 cup sugar
  • 2 eggs, yolk separated
  • 1 1/2 cups self-raising flour
  • 1 tsp. baking soda(try reducing to 1/2 tsp next time)
  • 1/2 tsp. salt
  • 300g mashed bananas 
  • 1/2 cup sour cream(I used light version)
  • 1 tsp. vanilla extract
  • 1 handful of fresh blueberries (optional)


  1. Preheat oven to 175°c. Grease and flour one loaf pan. Pan should be 3/4 full of batter.
  2. In a large bowl, whisk egg whites and gradually add in half of sugar till stiff peak. Transfer meringue to another bowl and set aside.
  3.  Cream the butter with sugar until light and fluffy. Meanwhile, hamdwhisk egg yolks till lighter yellow. Add egg yolk to butter and mix well.
  4. Whisk together the flour, baking soda, and salt; combine with the butter mixture.
  5. Add the sour cream, bananas, and vanilla; stir well.
  6. Fold in meringue.
  7. Pour into prepared pans and bake for 50 minutes.
  8. Cool for 10 minutes and then turn the loaf out onto a rack.
This entry was published on February 26, 2017 at 9:07 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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