Easy Banana Bread …

 

banana-bread-cooling

Easy Banana Bread Recipe

This is an easy banana bread recipe. It has a light texture and a rich caramel taste.
It is the only banana bread I have baked which doesn’t sink substantially as it cools.

  • 120gm (4.2 oz) butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups self raising flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 heaped tsp bicarb soda
  • 1/4 cup golden syrup or treacle for a richer taste
  • 1 tsp vanilla extract
  • 30mls (1 fluid oz) coffee – a normal coffee machine shot
  • 400 gm very ripe bananas – mashed

Preheat the oven to 150C (300F) degrees. Grease and line a large loaf tin with paper and hang the paper over the sides to assist with removal.

  • Cream the butter and sugar in an electric mixer (which takes approximately 5 minutes, the colour will change to light brown)
  • Add eggs and beat well until combined (The mixture may seem curdled)
  • Add flour, cinnamon, nutmeg and bicarb and continue to mix until just combined.
  • Add mashed bananas, golden syrup or treacle, vanilla and coffee and mix until just combined.
  • Pour mixture into a LARGE greased and lined loaf tin
  • Bake for 60mins or until set – check about half way through and turn the tin if the bread is browning unevenly.

Store in the fridge for up to a week but serve at room temperature with cream, ice-cream or yoghurt and maybe some fresh strawberries.

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