Best Ever Banana Bread Recipe
I was having a melancholy day when I turned to the kitchen to help keep the blues at bay. Baking has always been my go to activity when I’m feeling a little low, and perfecting this banana bread recipe sure did brighten up my day.
I managed to secure two monstrous boxes of brown bananas for $3 each at my local market, so with the house smelling of sweet sugary bananas I made a beeline for the oven, setting it at 180C.
I tried many loaves and recipes before tweaking the recipe I share with you here. It is moist, slices and grills well and is best served hot with a slap of butter which then melts into a puddle of happiness.
Recipe: Best Ever Banana Bread
60 g | 1/4 cup unsalted butter ~ softened
130 g| 1/2 cup + 1 Tbs caster sugar
100 g | 1/2 cup brown sugar
60 mls | 1/2 cup avocado or olive oil
2 Tbs golden syrup
2 large eggs
4 very ripe medium sized bananas ~ mashed
350 g | 2 2/3 cup plain flour
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 180 C or 350 F on fan bake with the shelf in the middle of the oven. Line a medium sized loaf tin with baking paper.
Cream the soft butter and sugar in a cake mixer fitted with a whisk for a minute and then add the oil. Continue to cream the mixture for 3 more minutes on medium to high.
Add the golden syrup and eggs and mix to combine. Add the mashed bananas and mix together.
Sift the flour, baking soda and salt and fold into the banana mixture ensuring the batter is evenly combined.
Pour into your loaf tin and bake in the oven for 60-70 minutes until the bread mix is firm not wobbly and when a skewer inserted into the center of the bread comes out with just a few crumbs stuck to it.
Cool in the tin for 10 minutes before turning out on to a wire rack to cool.
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