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
• 120gm (3/4 cup) brown sugar
• 2 eggs
• 300gm (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.
• Mix mashed bananas, golden syrup or treacle, vanilla and coffee together and then add to the mixture and stir 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.