Banana Bread
moist, tasty & moreish
Banana bread, American in origin but enjoyed by many globally. Bananas purchased with good intentions but left to overripen. Added to some of the most basic ingredients you have created a wonderful snack that wont last very long due to its stunning taste.
It is important not to place the batter in a large bread tin, as this is a very wet batter it will be raw inside and dry on the outside. A 9x5 inch tin is optimal as the heat will reach the centre before drying the outside.
1 min
0 min
0 min
METHOD
1. Add flour, baking soda and salt to a medium size bowl.
2. Add the sugars to a small bowl
3. Soften butter but not melted, set to the side to slightly cool (this prevents the butter from cooking the eggs).
4. Peel bananas and mash so they are able to mix evenly when added.
5. Add softened butter to sugars followed by maple syrup, whisked room temperature eggs and mix well.
6. Add mashed banana and mix to combine.
7. Add dry ingredients and mix until flour is fully combined.
8. Pour into a lined bread tin and place into a preheated oven of 175oc for 45 minutes
9. Skewer to check the center of the bread is cooked
10. Allow to cool for 10 min in the tin and remove to avoid from sweating.
SERVING SUGGESTION
Loaded with butter and maybe a little flake salt
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