Banana bread



I fell in love with Sydney when I realised that *every* cafe had a banana bread on their breakfast menu. I prefer mine toasted with a salted tahini-honey butter or spread thick with nut butter.


Total time to make : 75 minutes Time to prep : 15 minutes

Time to bake : ~ 60 minutes

Servings : 10 slices



Ingredients


250g (about 3 medium) ripe bananas, mashed

1 banana, to top

220g plain flour

1/2 tsp baking powder

1 tsp cinnamon (optional)

240g soft brown sugar

125g butter, room temperature

2 eggs, room temperature

1 tsp vanilla extract/paste

Demerara sugar to top (optional)



Method

  1. Preheat a fan oven to 165C

  2. Mash the 3 ripe bananas in a bowl and set aside

  3. Combine the dry ingredients by sieving the flour, baking powder and cinnamon together into a bowl

  4. In a seperate large bowl, combine the wet ingredients by creaming the sugar and butter together until there are no lumps left and you have a smooth paste, then add in the eggs, one at a time until fully mixed and add the vanilla

  5. Tip the dry ingredients in with the wet and 'fold' together until just combined, being careful not to over-mix

  6. Finally, add in the mashed bananas and fold through evenly

  7. Pour the mixture into a greased and lined 2lb loaf tin and top with the extra banana, sliced thinly lengthways or chopped into coins, and a sprinkle of Demerara sugar

  8. Bake for around 1 hour, the loaf will be a golden brown and should nicely rise in the oven. It's ready when there's no 'wobble' in the middle and a toothpick or skewer comes out clean (with no wet mix) when inserted into the middle of the cake

  9. Remove the loaf from the oven and wait for it to completely cool before slicing



Nutritional Information

(per slice)


305 calories

4g protein, 46g carbs, 11g fat



Good to know:

  • Check your baking powder is in date before using! The biggest reason for a loaf with no rise is often an in-active raising agent or over-mixing of the recipe

  • Store at room temperature in an airtight container for up to 3 days, refrigerated for up to 1 week

  • Banana bread freezes really well. Once sliced and totally cooled, individually wrap each slice and store in an airtight container in the freezer for up to 3 months

  • Vegetarian, can be made DF by substituting butter with coconut (or other baking) oil




© 2019 by lordlucy