Banana Bread
Ingredients:
175g plain flour
2 ½ tsp baking powder
½ tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
1 tsp (or more!) vanilla extract or paste
4 small very ripe bananas, mashed (approx. 400g total weight with skins on)
1 heaped tsp cinnamon
½ banana, sliced lengthways
Optional: Pistachios, chocolate chips, or peanut butter for swirling
Directions:
Preheat to 170°C convection/150°C fan-forced and line a loaf tin with baking paper.
In a large bowl, combine the plain flour, baking powder, and salt.
In a separate bowl, cream the melted butter with the caster sugar. Whisk until the sugar is fully incorporated and the mixture is thick and pale yellow.
Add the eggs one at a time, whisking between each addition.
Add a good dollop of vanilla extract.
In another bowl, mash the bananas until smooth (or chunky, based on your preference).
Sprinkle generously with cinnamon.
Combine the butter mix with the banana mix.
Add the butter + banana mix into the flour bowl. Stir until you get a thick batter.
Pour the batter into the lined loaf tin.
Using a paring knife or skewer, make a line down the middle of the batter to create an even crack while baking.
Bake for 60-70 minutes or until a skewer inserted comes out clean. Start checking for doneness at 50 minutes onwards as oven temperatures can vary.
Allow to cool for 10 minutes before eating 🫶🏽
Notes:
I love adding ½ a banana sliced lengthways on top for a stylish touch, or swirl in pistachios, chocolate chips, or peanut butter.
Banana bread keeps well! Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.