If you need a recipe to use up bananas, then you can't go past banana bread! This recipe yields a nice cafe style slice that's half the price you would pay at the local cafe :)
Ingredients
1¾ cup plain flour
½ tsp ground cinnamon
1 tsp baking powder
¼ tsp bicarbonate of soda
½ tsp salt
⅔ firmly packed cup dark brown sugar
100g walnuts, chopped
3 large over-ripe bananas
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled
Method
- 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 2cm overhanging.
- Sift flour, cinnamon, baking powder, bicarbonate of soda and salt into a bowl with the brown sugar, then add the nuts.
- In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined- don't over mix.
- Scrape 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. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.
This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month.
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