Melt and Mix Banana Bread

"Recipe from Bill Granger from the Sydney Morning Herald. I haven't made this yet but a Bill recipe can't be wrong!"
photo by Leslie photo by Leslie
photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1hr 50mins
24 slices




  • Preheat oven to 180°C Grease and line two 10 x 18cm loaf tins with baking paper. In a bowl, mix together the brown sugar and almonds and put aside.
  • In a large bowl, mix together the sour cream and bicarbonate of soda, set aside for 5 minutes then stir in the melted butter, sugar and eggs. In another bowl, combine the flour, baking powder and cinnamon. Gradually fold in the sour cream mixture, followed by the bananas.
  • Pour the mixture equally into the prepared tins and sprinkle the brown sugar mixture on top.
  • Bake for 1-11/2 hours or until a skewer comes out clean. Set aside and cool in tins for about 20 minutes before turning out onto a wire rack to cool completely.

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  1. This banana bread is just fabulous! I didn't have any baking paper, so just sprayed my loaf pans with a non-stick spray and it worked just fine. The loaves were moist and dense and delicious! I did make one change, I omitted the nuts and added about a cup of chocolate chips for my daughter. We loved this! Thanks for a great recipe Chickee, this will go great in School lunches for a healthier dessert treat! :)


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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