Banana Bread Recipe
We like to serve this banana bread warm, fresh from the oven or reheated in a toaster or microwave, with butter.
The caster sugar in this recipe can be replaced with an equal weight of brown sugar (2/3 cup, very firmly packed), if desired. Mash the banana well as large chunks of banana will sink to the bottom of the bread when it is baking.
Serves about 10.
We use a 250ml measuring cup for all of our recipes.
160g (1 1/3 cups) walnut or pecan pieces
85g butter, melted and allowed to cool until lukewarm (if using unsalted butter, add 1/8 teaspoon fine table salt)
300g (2 cups) plain flour
3/4 teaspoon bicarbonate of soda
168g (3/4 cup) caster sugar
390g (1 1/2 cups) mashed very ripe banana
2 large eggs (we use eggs with a minimum weight of 59g)
1 teaspoon vanilla extract
90g (1/3 cup) natural yoghurt (we use a yoghurt with about 3 percent fat)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Place walnuts/pecans on a baking tray and bake for about 3 minutes, until fragrant. Set aside to cool to room temperature.
Grease a 1.5 litre capacity loaf pan and line the base and sides of the pan with baking paper. We use a pan that is about 20cm long, 10cm wide (base measurements) and 6.5cm high.
Stir flour, bicarbonate of soda and sugar together in a large bowl.
In a medium bowl, stir or whisk together mashed banana, eggs, vanilla, yoghurt and melted butter. © exclusivelyfood.com.au
Add walnuts to the banana mixture and stir to combine.
Add banana mixture to the bowl with the flour mixture and gently fold ingredients together until just combined. Don't over mix as this can make the banana bread tough. Transfer mixture to prepared pan.
If you are not using a fan-forced oven, adjust the oven rack so that the top section of the banana bread will be in the centre of the oven.
Bake for about 1 hour and 5 minutes, until a wooden skewer or thin-bladed knife inserted into the centre of the bread comes out without any batter attached.
Allow banana bread to cool in the pan for about 10 minutes. Remove bread from pan and cut into slices to serve, or allow to cool completely on a wire rack.
Store banana bread in an airtight container at room temperature for up to two days. Alternatively, wrap whole loaf or individual slices in plastic wrap and store in an airtight container in the freezer. Individually wrapped slices are great for including in lunchboxes. © www.exclusivelyfood.com.au
Below: Banana bread made with brown sugar.