Banana Bread

Are you guilty of picking up those dry, crumbly banana bread packs from the supermarket? If so, it’s time to stop and try this homemade banana bread recipe. Trust me, you’ll be so glad you did! I've been making this recipe for over 15 years and it’s definitely a family favourite. Moist, tender, and packed with banana flavour, this banana bread will have you going back for seconds, maybe even thirds. Once you’ve tasted it, you’ll never need another banana bread recipe again!

banana, banana bread, cake, afternoon tea, lunchbox snacks, morning tea

afternoon tea

Australian

Yield: 9

Author: Ange Zahn

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Banana Bread

Are you guilty of picking up those dry, crumbly banana bread packs from the supermarket? If so, it’s time to stop and try this homemade banana bread recipe. Moist, tender, and packed with banana flavour, this banana bread will have you going back for seconds, maybe even thirds. Once you’ve tasted it, you’ll never need another banana bread recipe again!

Prep time: 20 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 20 M

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Ingredients

• 125g unsalted butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3-5 ripe bananas (1½ cups mashed banana)
• 1½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarb soda
• ¼ teaspoon ground cinnamon
• A sprinkle of nutmeg
• ¼ cup maple syrup

Instructions

1. Preheat your oven to 160ºC. Lightly grease and line a loaf pan with baking paper.
2. In a mixing bowl, beat the softened butter and brown sugar using an electric mixer on high speed for 3-5 minutes, or until the mixture is light and creamy. Add the vanilla extract and mix well.
3. Beat in the eggs, one at a time, until fully combined.
4. Mix in the mashed bananas until evenly distributed throughout the batter.
5. Sift in the flour, baking powder, bicarb soda, cinnamon, and nutmeg. Add the maple syrup and mix on low speed until just combined. Be careful not to overmix—the batter should be smooth and well-blended.
6. Pour the batter into your prepared loaf pan. Bake for about 1 hour, or until the bread springs back when gently touched in the center or a skewer inserted into the middle comes out clean.
7. Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice into 2cm thick slices and enjoy!

Nutrition Facts

Calories

356

Fat

13 g

Sat. Fat

8 g

Carbs

58 g

Fiber

2 g

Net carbs

56 g

Sugar

36 g

Protein

4 g

Sodium

132 mg

Cholesterol

66 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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