Serves: 10 slices
Time: 1 hour 30 mins
Nutritional Information
(per slice)
305 calories
4g protein, 46g carbs, 11g fat
Allergans: gluten, eggs
This moist banana bread is a crowd-pleasing favourite with a heartwarming flavour. Serve this bread warm a cup of tea or wrap it up and post it to a friend for the perfect nostalgic treat.
Ingredients
3 Bananas, mashed
1 Banana, to top
220g Plain Flour
1 tsp Baking Powder
Pinch Salt
1 tsp Cinnamon
240g Soft Brown Sugar
125g Butter, room temperature
2 Eggs, room temp
1 tsp Vanilla Extract
Sprinkle Demerera Sugar, to top
Method
Preheat oven 180C/ Fan165C/ Gas 4.
Sieve together the flour, baking powder, salt and cinnamon into a bowl.
In another bowl, cream the sugar, vanilla and butter together until it's smooth, add in the eggs, one-by-one until fully combined.
Tip the dry ingredients in with the wet and 'fold' together until just combined, being careful not to over-mix.
Mash 3 bananas in seperate bowl then fold through the mixture evenly.
Pour the mixture into a greased and lined 2lb loaf tin and top with the extra banana, sliced thinly lengthways and a sprinkle of Demerara sugar.
Bake for around 1 hour. Test the middle using a skewer or knife, and if it comes out with mixture on, cover with a tin foil lid and bake for another 15 - 20 minutes. The tin foil will stop the top from browning further but still allow the middle to cook.
Remove the loaf from the oven and slice when completely cooled.
Good to know:
Store at room temperature in an airtight container for up to 3 days, refrigerated for up to 1 week
Freeze it: individually wrap each slice and store in an airtight container in the freezer for up to 3 months
Recipe inspired by Lord Lucy
Comments