Saturday, October 16, 2010

Banana Bread

We love banana bread. It's great for breakfast, in lunchboxes and afternoon tea. It's easy to make (no mixer required), especially when the bananas are freckled with brown/black spots and sitting untouched in the fruit bowl.

1 3/4 cups  plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 firmly packed cup dark brown sugar
100g walnuts (and 50gm extra to sprinkle on top)
3 large over-ripe bananas
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled
  1. Preheat the oven to 175°C (120C for my oven). Take a 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
  2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
  3. In a separate bowl, mash the bananas with a fork, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula, fold the wet ingredients into the dry ingredients until they are just combined.
  4. Scrape the batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. C
  5. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

    P.S. I have also used this recipe and baked in muffin pans.

1 comment:

  1. Oh I love banana bread. Thanks for sharing the recipe. I'll try it :-)