For the banana bread
- Pre-heat oven to 170c/325f/ gas mark 3
- Grease a 2lb loaf tin & line with baking parchment
- Cream the butter and sugar together in a bowl until light and fluffy using a hand mixer. Gradually add the eggs
- Sift in the flour, salt, bicarbonate and baking powder. Mix together well then add in the sour cream and mashed bananas. Fold in the nuts
- Pour into the loaf tin and bake for about 1 hour or until a skewer inserted in the middle of the loaf comes out clean
- Remove from the oven and leave to cool for about 20 mins in the tin. Then turn out onto a wire rack and remove the paper
- If not making cream cheese topping, sprinkle chopped nuts on top to finish!
For the optional cream cheese topping
- Soften butter and mix well together with cream cheese using a hand mixer with flat beaters
- Gradually add the icing sugar on a low speed. When all mixed in pop on high speed for about 30 seconds
- Spread over the cake adding the banana chips for decoration
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Top tips:
- If you don't have sour cream, or want a healthier option, try low fat yoghurt as an alternative
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