Name: Banana bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h 30 min
Yield: 8–10 slices
Cuisine: Australian
Ingredients: 2¼ cups plain flour; 1 tsp bicarbonate of soda, sifted; ½ tsp cooking salt; 1¼ tsp ground cinnamon; ¼ tsp allspice; 4 medium ripe bananas (400 g peeled, 1¾ cups mashed); 1 tightly packed cup brown sugar; 2 large eggs plus 1 egg yolk, room temperature; 80 ml (⅓ cup) full-fat sour cream; 80 g unsalted butter, melted; 80 ml (⅓ cup) vegetable oil; 2½ tsp vanilla extract

Method

Heat oven to 180°C (160°C fan). Line a 21.5 × 11.5 × 7 cm loaf pan with scrunched baking paper, overhang on the sides.
Whisk flour, bicarb, salt, cinnamon and allspice.
Mash bananas until mostly smooth; measure 1¾ cups. Whisk in brown sugar, eggs, yolk, sour cream, melted butter, oil and vanilla.
Fold dry into wet until just combined — a few flour specks are fine.
Pour in, smooth the top. Bake 70 minutes, turning the pan halfway, until a skewer comes out clean. Cover loosely with foil if the top browns too fast.
Cool 10 minutes in the pan, then on a rack at least 1 hour. Best toasted with butter.

Tip: Sour cream (or yoghurt) plus bicarb is the rise and the soft crumb. Do not overmix. Spotty bananas taste stronger; yellow bananas still work.