If you’ve ever been to Australia, I’m sure you’ll know just how big banana bread is out there. When visiting Sydney last year I became obsessed with the stuff – banana bread for breakfast, a little afternoon snack – whenever I could justify it. I returned home on a mission to find an Aussie style loaf, with just one café (Boyce Da Roca) coming up trumps so far. Thankfully, I found a good recipe and can now make my own. The beauty of banana bread is you can throw in your own little twist –my favourite is walnuts and dark chocolate chips! Here’s my easy bake recipe to toast, snack, share and make your own!
You will need:
- A loaf tin
- A sieve
- A wooden spoon, fork, large metal spoon and teaspoon
- Two mixing bowls
- 150g soft unsalted butter, plus butter for greasing the tin
- 270g soft light brown sugar
- 280g plain flour
- 2 large eggs
- 2 seriously ripe bananas (about 200g in weight)
- Half a lemon / lemon juice
- 1 teaspoon of vanilla extract
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- A pinch of salt
- Any other fillings. E.g. cinnamon spice, blueberries, nuts or chocolate chips
1) Preheat oven to 180C/ fan 160/ gas mark 4. Lightly grease a baking tray with butter (fine to line with baking paper on top of the butter if preferred)
2) Put the butter in a large mixing bowl and gradually add the sugar. Use an electric whisk or wooden spoon to cream the butter and sugar together until light and fluffy.
3) Lightly beat the eggs in a separate bowl and gradually beat into the sugar and butter.
4) Using a fork, mash the peeled bananas in a separate bowl, adding the vanilla extract and a generous squeeze of lemon juice. Combine well with the sugar, butter and egg mix.
Top tip: The mixture is very wet and looks pretty unappetizing at this stage, so don’t worry!
5) Measure out the flour, baking powder, salt and bicarbonate of soda and sift into the mixture. This takes a while, so try and stay patient! Mix gently until all ingredients are combined, adding in any extra fillings (e.g. chocolate chips, or spices) at the same time.
6) Spoon the mixture into the prepared loaf tin, filling just over half full. Bake on the middle shelf of the oven for approximately 1 hour. Baking time can vary depending on your oven, but the loaf is ready when a metal skewer is poked through the middle comes out clean. Careful not to dry it out as the loaf is best served moist.
7) Once out the oven, gently run a sharp knife round the edges of the tin to avoid sticking. Leave the loaf in the tin for approximately 20 minutes to cool, and only turn out once cooled completely. Store in an airtight container.
Top tip: to turn out the loaf, place a plate on top of the tin. Flip it over and knock the base of the tin until the loaf pops out. You can then sandwich the loaf between two plates and flip again, or put straight into your cake tin.
8) Serve sliced. A little bit of Oz heaven!