Banana Bread is a classic. But some recipes are more Banana Cake, than bread! When researching and creating this recipe I discovered many Banana Bread recipes often contain a mountain of sugar.
This recipe is perfect if you’ve got some slightly brown and spotty bananas in your fruit bowl and want to reduce your food waste. Bananas become sweeter as they ripen, as the starch breaks down into sugar. So ease back on the refined sugar, Mother Earth’s already provided the sweetness.
You can also use this recipe to serve up a stylish brunch! Pop a couple of slices (approx 1.5-2cm in width) in the toaster for a nice little crunch. Then, dress up your toasted Banana Bread with a dollop of Greek-style yoghurt, sliced banana and blueberries, with sprinkle of crushed nuts and a drizzle of maple syrup.
- 1/4 cup dark brown soft sugar
- 110 grams unsalted butter (room temperature)
- 2 eggs
- 1 teaspoon vanilla bean extract
- 3 tablespoons maple syrup
- 1 & 3/4 cups plain flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 3 slightly over-ripe bananas
- 1/2 cup nuts (your choice, I use walnuts)
- 1 tablespoons mixed seeds
- Pre-heat the oven at 180° (I set mine on the top n’ bottom oven + fan force setting).
- Cream the butter and sugar together with a mixer. When it becomes thick and velvety, add the eggs, vanilla and maple syrup, and mix through until it develops a beautifully light and fluffy consistency.
- Add the flour, baking powder and bicarbonate of soda. Give it all a good mix through.
- Mash the bananas and gently fold into the mixture with a spatula (you’ll find the mixture will now loose its stiff thickness). Then mix through the nuts (if using walnuts, break them into smaller pieces).
- Lightly grease a loaf tin (I use a L25 x W13.5 x H9cm sized tin) and line the bottom of the tin with a piece of baking paper. Pour the mixture into the tin and scatter the mixed seeds down the centre line. Gently press the mixed seeds into the mixture to avoid them burning.
- Pop your lovely creation into the oven to bake for 40-45 minutes until the top turns dark golden brown and slightly cracks. If you’re unsure whether it’s baked, slide a cake tester into the centre of the bread - it should be clean when removed. If it’s on the goopy side, the bread will need a little longer - I suggest continuing to bake at 5 minute intervals, checking with the cake tester between each interval.
- Allow to cool completely before removing from the tin.