one quarter cup firmly packed brown sugar
thirty grams almonds, chopped
three hunderd seventy five milliliters sour cream
one teaspoon bicarbonate of soda
hundred and twenty five grams unsalted butter, melted
one cup caster sugar
two eggs, lightly beaten
one and three quarters cup plain flour
one teaspoon baking powder
one teaspoon ground cinnamon
two ripe bananas, mashed
one// Preheat oven to hundred and eighty degrees celcius. Grease and line two mini loaf tins (or two ten x eighteen centimeter loaf tins) with baking paper. Use a small bowl to mix together the brown sugar and almonds. Set aside.
two// In a large bowl, mix together the sour cream and bicarbonate of soda, set aside for five minutes ten stir in the melted butter, sugar and eggs. In another bowl, sift the flour, baking powder and cinnamon. Gradually fold in the sour cream mixture, followed by the bananas.
three// Pour the mixture equally into the prepared tins and sprinkle the brown sugar on top. Bake for about an hour-hour and a half or until a skewer comes out clean. (the mini loafs take less time to bake, so keep an eye on them) Set aside and cool in tins for about twenty minutes before turning out onto a wire rack to cool completely.
Makes about twenty four slices/loafs.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily