Classic Banana Bread

Credit: Whisk Media Group

Recipe by: Australian Eggs
www.australianeggs.org.au

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Difficulty

Easy

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Classic Banana Bread

Ingredients

Method

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)

Method:

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.