Banana bread is an easy way to make something delicious from any overripe, spotty bananas, but it can become deflated if you do not use the right ingredients.

Sally McKenney, a professional baker and founder of , has shared that bananas will have a "super-moist and buttery texture" if you use sour cream or yoghurt in your . She said: "Sour cream or yoghurt adds even more moisture to this banana bread. (You can use the two interchangeably in most recipes.)"

It may seem strange, but adding creamy fat to your banana bread adds extra moisture, making it much more tender when you bake it.

Adding more moisture to banana bread improves its texture and helps it not dry out, so it stays fresh for longer and can be stored for later.

Both sour cream and yoghurt can help banana bread rise better as they are acidic and will react with the baking soda when in the oven to give it an airier and lighter texture.

You will need:

• 250g of plain flour
• 345g of mashed bananas (around three bananas)
• 150g of brown sugar (light or dark)
• 115g of butter (softened to room temperature)
• Two large eggs (left at room temperature)
• 80g of sour cream or yoghurt (at room temperature)
• One teaspoon of baking soda
• Half a teaspoon of cinnamon
• A quarter teaspoon of salt
• One tablespoon of vanilla extract

Method:

To begin, place the oven rack on the lowest shelf as it prevents the top of the banana bread from browning too quickly and then preheat the oven to 180C.

Mix the dry ingredients flour, baking soda, salt and cinnamon in a medium mixing bowl.

In a serving bowl, mix together the butter and brown sugar for two minutes until creamy.

Add the eggs one at a time to the butter and brown sugar mixture and mix well after each egg is added. Then, mix in the sour cream (or yoghurt), mashed banana and vanilla extract.

Slowly mix the dry ingredients with the wet ingredients until no flour can be seen in the mixture.

Pour the banana bread batter into a prepared loaf pan and bake in the oven for 60 minutes. When the banana bread is halfway done cooking (30 minutes in), cover it with some tin foil to prevent the top from becoming burned.

Once you are sure the banana bread is ready, insert a toothpick into the centre. If it comes out clean, the banana bread is ready, but if the toothpick comes out with wet batter, check it every five minutes until it is done.

Remove the bread from the oven and allow it to cool on a wire rack. Once fully cooled, your mouthwatering banana bread is ready to serve.