Banana bread recipes vary according to preference – while some might like to keep it traditional, others prefer it with added chocolate chips and even frosting.

One recipe from the website Gemma’s Bugger Bolder Baking includes sour cream to elevate the texture and flavour of the bread, making it extra moist and slightly tangy.

Source cream also works to prevent over-browning, making the bread soft without thinning the batter.

The acid in the sour cream helps to soften the gluten in the flour, resulting in a wonderfully moist bread, and it activates the baking soda, which is crucial for the loaf’s impressive rise.

This reaction contributes to the bread’s delightful size and texture as it bakes up beautifully in the pan.

Ingredients

450g ripe bananas, mashed

85g butter, melted

70g sour cream, at room temperature

215g brown sugar

Two large eggs, at room temperature

Two teaspoons vanilla extract

285g all-purpose flour

One ½ teaspoons baking soda

One teaspoon cinnamon

½ teaspoon salt

Instructions

Preheat your oven to 350°F (180°C). Grease a 9 x 5 inch (23 x 13 cm) loaf pan with butter and line it with parchment paper.

In a large bowl, combine mashed bananas, melted butter, sour cream, brown sugar, eggs, and vanilla extract.

In another bowl, whisk together the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined.

Pour the batter into the prepared loaf pan and bake for about 1 ½ hours, or until a wooden skewer inserted into the centre comes out clean.

Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

To store, keep the bread in an airtight container for up to three days. For longer storage, freeze it in an airtight container for up to two months.

When ready to eat, defrost at room temperature in the container for two hours.