Name: Classic Banana Bread
Prep time: 30 min
Cook time: 1 h 10 min
Ingredients: 250g unsalted butter, diced, at room temperature; 2 ½ cups (550g) brown sugar, firmly packed; 3 tsp vanilla extract; 4 eggs; 2 ½ cups (375g) plain flour; 1 cup (150g) self-raising flour; 2 tsp bicarbonate of soda; 2 tsp mixed spice; 3 cups mashed over-ripe banana (approx. 8 medium bananas)

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Credit

Whisk Media Group

Credit

Whisk Media Group

250g unsalted butter, diced, at room temperature
2 ½ cups (550g) brown sugar, firmly packed
3 tsp vanilla extract
4 eggs
2 ½ cups (375g) plain flour
1 cup (150g) self-raising flour
2 tsp bicarbonate of soda
2 tsp mixed spice
3 cups mashed over-ripe banana (approx. 8 medium bananas)

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Preheat oven to 180°C/160°C (fan-forced). Grease two 14 x 23cm (top measurement) loaf pans. Line bases and sides with baking paper
Beat butter, sugar and vanilla in a large bowl of an electric mixer on medium speed for 5-7 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition
Sift flours, soda and mixed spice and fold into cake batter along with mashed banana. Divide evenly among prepared pans. Smooth over tops
Bake for about 1 hour and 10 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans 30 minutes. Turn out onto a wire rack to cool
Serve plain banana bread warm or cold with softened butter. Alternatively, wrap loaf tightly in cling film and place inside an airtight container or bag. Label and freeze for up to 2 months

Tips & Hints:

Bananas are best when they are over-ripe.
Mixed spice can be replaced with ground cinnamon, if preferred.
Plain banana bread will keep for up to one week in the fridge, stored in an airtight container.
Defrost in refrigerator overnight, slice and serve.
Alternatively, slice and warm in microwave for 30 seconds on HIGH.

Preheat oven to 180°C/160°C (fan-forced). Grease two 14 x 23cm (top measurement) loaf pans. Line bases and sides with baking paper
Beat butter, sugar and vanilla in a large bowl of an electric mixer on medium speed for 5-7 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition
Sift flours, soda and mixed spice and fold into cake batter along with mashed banana. Divide evenly among prepared pans. Smooth over tops
Bake for about 1 hour and 10 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans 30 minutes. Turn out onto a wire rack to cool
Serve plain banana bread warm or cold with softened butter. Alternatively, wrap loaf tightly in cling film and place inside an airtight container or bag. Label and freeze for up to 2 months

Tips & Hints:

Bananas are best when they are over-ripe.
Mixed spice can be replaced with ground cinnamon, if preferred.
Plain banana bread will keep for up to one week in the fridge, stored in an airtight container.
Defrost in refrigerator overnight, slice and serve.
Alternatively, slice and warm in microwave for 30 seconds on HIGH.

Preheat oven to 180°C/160°C (fan-forced). Grease two 14 x 23cm (top measurement) loaf pans. Line bases and sides with baking paper
Beat butter, sugar and vanilla in a large bowl of an electric mixer on medium speed for 5-7 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition
Sift flours, soda and mixed spice and fold into cake batter along with mashed banana. Divide evenly among prepared pans. Smooth over tops
Bake for about 1 hour and 10 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans 30 minutes. Turn out onto a wire rack to cool
Serve plain banana bread warm or cold with softened butter. Alternatively, wrap loaf tightly in cling film and place inside an airtight container or bag. Label and freeze for up to 2 months

Tips & Hints:

Bananas are best when they are over-ripe.
Mixed spice can be replaced with ground cinnamon, if preferred.
Plain banana bread will keep for up to one week in the fridge, stored in an airtight container.
Defrost in refrigerator overnight, slice and serve.
Alternatively, slice and warm in microwave for 30 seconds on HIGH.

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Michelle Tournier

19 Apr 2023, 4:35 pm

Ms - I have made this banana bread many times now and it always turns out amazing. I even cooked it while I was away in France and it was delicious and worked with various types of sugars. I made a huge loaf and was able to freeze slices to enjoy later

+ 6 star only ratings in addition to the reviews above

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