This banana bread is beautiful fresh from the oven but possibly even better toasted and slathered with butter. Decisions, decisions...
Looking for more banana bread recipes?
Our best banana bread
The best way to make eating cake for breakfast acceptable.
- 15 mins preparation preparation
- 1 hr cooking baking
- Serves 8
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Ingredients
- 125 gram (4oz) butter, softened
- 1 cup (220g) firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups (400g) mashed ripe banana
- 1/4 cup (60ml) maple syrup
- 1 2/3 cup (250g) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt flakes
- 1/2 cup (25g) coarsely chopped roasted walnuts
Method
- 1Preheat oven to 160°C/325°F. Grease a 13cm x 26cm (5¼in x 10½in), 2-litre (8-cup) loaf pan; line with baking paper.
- 2. Beat butter, sugar and vanilla in a medium bowl with an electric mixer until paler and fluffy. Beat in eggs, one at a time, until just combined, then mashed banana and maple syrup.
- 3Sift over flour, baking powder, soda, cinnamon and salt. Add walnuts; stir with a large spoon until combined. Spoon into pan; smooth the surface.
- 4Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
Notes
To make Meghan Markle, Duchess of Sussex's famous chocolate ginger banana bread, stir through 2 tablespoons of finely chopped crystallised ginger (or 1 to 2 teaspoons of ground ginger) and 1/3 cup dark chocolate chips into the batter before baking.
