There’s a thousand recipes out there for banana bread and everyone’s got their own way of doing it, but the core principle remains the same – overripe bananas, ready for mashing. The banana really does have to be overripe, its what gives the bread its wonderful flavour and moistness. It keeps for days and is perfect as an afternoon snack or a quick bite in the morning, regardless it should be served warm. And serve it with butter, please.
I’m a big fan of nuts in banana bread, whether they be walnuts or pecans, it adds another layer of texture and results in a much more flavorsome and appealing loaf. Banana bread shouldn’t be boring. I love the density of the loaf, in my opinion it shouldn’t be light and fluffy – its not meant to be a cake.
Have a crack, let me know what you think.
100g brown sugar
2 large bananas, mashed
5ml vanilla extract
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
10 pecans, roughly chopped
1 Tbs dessicated coconut
- Preheat oven to 180°C
- Grease and line the bottom of a loaf tin with baking paper
- Beat the butter and sugar together until creamy, then add the egg and continue beating until smooth
- Add the mashed bananas, milk and vanilla
- Combine flour, bicarb, cinnamon and salt, then gradually add to the banana mixture
- Finally stir in half the nuts and pour into loaf tin
- Sprinkle the remainder of the pecans and the coconut along the center of the bread
- Bake for about 45 minutes, or until a knife comes out clean