Remember during lockdown when everyone was churning out banana bread? Times have thankfully changed, but the magic of a classic banana bread recipe hasn’t. A pick-me-up snack – perfect for a taste of comfort.
Ingredients
- 25g butter, softened
- 1 cup brown sugar
- 1 tsp vanilla essence
- 2 eggs
- 1 ½ cups mashed ripe banana
- ¼ cup maple-flavoured syrup or honey
- 1 ⅔ cup flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup roasted walnuts, chopped (optional)
Instructions
PREHEAT the oven to 160°C. Grease a 13cm x 26cm, 2-litre loaf tin and line with baking paper.
BEAT butter, sugar and vanilla together in a bowl with an electric mixer until pale and fluffy, about 3 minutes.
MIX in eggs, one at a time, until just combined. Add mashed banana and syrup.
SIFT over flour, baking powder, soda, cinnamon and salt. Add walnuts, then stir with a large spoon until combined.
TRANSFER mixture into the prepared loaf tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before turning out onto a wire rack to cool.
TOP TIP: For the best flavour, use very ripe bananas that have mottled brown skins. If you can’t find ripe bananas, roast them whole on a tray at 180ºC for 15-20 mins until the skins are blackened. Allow to cool, then peel and use according to the recipe.
