You can’t go past freshly baked banana bread for a weekend breakfast or an afternoon snack. This quick and easy delicious banana bread recipe is relatively guilt-free, simple to make and most importantly tastes amazing.
Makes: 1 loaf
Ingredients Serves 8
4 large over-ripe bananas
1 3/4 cups (260g) plain flour
1/2 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
2/3 cup (150g) dark brown sugar
100g crumbed pecan nuts
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled
1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 3cm overhanging on each side.
2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the pecan nuts.
3. In a separate bowl, mash the bananas with a fork, then stir in the eggs, vanilla extract and cooled melted butter. Using spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they’re combined – No need to over mix.
4. Put the cake 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 ensuring it is cooked in the middle. Cool the loaf in pan 10 minutes or so, then turn out onto a wire rack to cool. Cut into slices and it’s ready to eat.
This banana bread will keep in an airtight container for up to 4-5 days, or if you want to get some extra life out of then wrap and freeze the individual slices.