Confession time. I bought bananas before going into lockdown not with the intention of eating them, but with the intention of baking with them. Don’t get me wrong, I did eat a few, but then just forgot to eat one for a few days and BAM! They were prime ripeness for banana bread.
I wasn’t sure what recipe to follow this time, it was a choice between a Donna Hay one (using more bananas) and my aunty’s one (using less bananas). I went with the Donna Hay one and added an extra banana on top for decoration. I still have one super ripe banana left so I’m thinking it might end up in a pancake batter with protein powder to be healthy. Stay tuned, it might make it on here. Dare I confess, some pretty old golden syrup went into this one; that pantry stocktake definitely needs to happen in the next few days.
I also substituted the cinnamon for a double quantity of my favourite chai from Grounded Pleasures, and sprinkled a little more on top before baking. I like putting their chai in recipes that require cinnamon for something a bit different!
Banana BreadPrint Recipe
- 125 g butter, softened
- 175 g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 5 bananas, 4 mashed and 1 sliced in half
- 255 g plain flour, sifted
- 1 tsp baking powder, sifted
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon, plus extra to sprinkle
- 115 g golden syrup
- butter, to serve
- Preheat oven to 160°C (140°C fan-forced). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
- Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, chai or cinnamon and golden syrup and stir to combine.
- Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60–65 minutes or until cooked when tested with a skewer.
- Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter. Serves 6–8.
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