Megann's Banana Bread
Prep:  15 minutes
Cook:  65-75 minutes
Serves:  12
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Recipe by: Megann's Kitchen
:: Banana Bread has become one of my most loved recipes in my baking repertoire. I have made this recipe a countless number of times, so I have been able to perfect it for your enjoyment - follow onto Megann's Kitchen site at megannskitchen.blogspot.com.au for more detail & step by step images + to
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Megann's Banana Bread
Ingredients:
Megann's Banana Bread
Method:
Megann's Banana Bread
  1. Preheat oven to 180°C (350°F). Pre-prepare a 23.5x15x9cm deep loaf tin with baking paper. I simply place one long piece across the pan and when it is done, lift it straight out
  2. Place the butter, both sugars & vanilla paste into a bowl, then beat with an electric mixer/beaters until light & creamy
  3. Add eggs, one by one, mixing between each one. Add flour & bicarb soda, buttermilk, salt & mix on low speed until ingredients are just combined. Add 2 1/2 bananas & mix on low speed until the banana is just dispersed through.
  4. Pour into the prepared loaf tin. Finely slice the remaining half of a banana on an angle & place on top of the batter in the tin. Bake for 65-75 mins or until cake tested with a skewer & beautifully golden on top.
Tips & Hints:
  • Megann's Kitchen Notes :: To substitute buttermilk, add 1 tbs of lemon juice to the 3/4 full cream milk. Stir and set aside on your benchtop for a few minutes to let it sour. :: When making the banana bread for children, I leave out the salt to keep the sodium levels down. :: I also find that the condition of the bananas play a great part in the consistency of the batter. If the bananas aren’t ripe enough, they tend to be floury so add more milk accordingly to achieve the perfect cake batter texture. :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::
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