Banana bread loaf, it is one of my favourite recipes and I used to make it all the time pre wheat intolerances. The perfect solution to using up browning bananas and in my experiance this doesn’t last long in the office! Over Christmas my friend Lauren visited Australia and commented that Aussies make the best banana bread. It’s true!
Today I am sharing with you my family recipe which I have perfected over 10 years including halving the amount of sugar! The recipe uses a food processor/blender to smash all the bananas together and then you just add from there. Don’t have a blender? No worries. Take advantage of your soft bananas and use a fork to squash them. Great for getting anger out!
If you want to jazz up your banana bread loaf serve it with creme fraiche cheese and honey. I love infusing walnuts with honey and drizzling this on each slice. So delicious!
What you will need…
- Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan-forced oven, preheat the oven to 180 degrees Celsius.
- Choose your pan. Traditionally banana bread is a loaf tin but if you prefer a cake shape go for it. I’ve also made little snack size versions and adjusted the baking time. There are no rules!
- 2-3 large, over ripe bananas
- 100g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
- 1 cup (206grams) of sugar (yes this is half the original recipe!)
- 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
- 2 large eggs (we use eggs with a minimum weight of 59g)
- 100ml (1/3 cup + 1 tablespoon) buttermilk. Buttermilk can be expensive and does go off quickly. Use normal milk or freeze portions of butter milk for a more cost effective banana bread.
- 1 and a 1/2 cups (230grams) self-raising flour
- 1/2 teaspoon bicarbonate of soda
Making your banana bread…
- Place butter, sugar, banana, vanilla and eggs in a food processor.
- Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.
- Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.
- Pour batter into prepared tin.
- Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.