Oh my, I don’t have the words to thank you all enough for your incredibly lovely comments about the baking class, I am so overwhelmed thank you! Here is a lovely and easy banana bread recipe to get you through these chilly winter days that we’re having a that moment, it goes beautiful with warm caramel sauce and a warm cup of tea – I served slices of this at the baking class on Saturday and it was a huge hit!
I have also announced the date for my second baking class, it is Saturday the 4th of August from 11am – 2pm we will be covering the same recipes from the first for anyone that wasn’t able to attend, I will also be announcing more dates with other recipes shortly. There is a limit of 6 people per class, so be sure to get in quickly to secure a place. Email me at firstname.lastname@example.org for more information. x
Click read more for the recipe.
125g butter, softened
1 cup (175g) brown sugar
1 tablespoon vanilla essence
2 cups mashed banana
1 3/4 cups (225g) plain flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon baking soda, sifted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup (115g) golden syrup or honey
Preheat oven to 160°C and butter and flour a loaf tin and two muffin trays. In a large mixing bowl, place the butter, sugar and vanilla and beat with a electric mixer for 8-10 minutes or until light and creamy. Scrape down the sides of the bowl and mix a little more until all combined, add the eggs in one at a time and beat well to combine. Add the mashed banana, flour, baking powder, baking soda, cinnamon and golden syrup and mix to combine. Pour the mixture into the prepared loaf and muffin tins and bake for 30-40 minutes for the loaf and 20-25 minutes for the muffins, or when a skewer inserted comes out clean. Allow to cool for 20 minutes in the tin before turning out onto a wire rack to cool completely. Serve with butter or a generous topping of caramel sauce. x
This is a rather large recipe, I got one loaf and 8 muffins from this batch. You can always make two loaves or lots of yummy muffins.
Make sure your bananas are ripe of overripe when making banana bread – it will give it a lovely sweet banana flavour and will stop it from drying out.
When sifting the flour, baking power, baking soda – add all the ingredients in together along with the cinnamon and nutmeg so that all the ingredients are mixed together nicely.
You can easily add frozen or fresh berries or nuts to your banana bread – please note though that adding berries may vary the baking time a little, you may need to bake it a little longer so keep an eye on your bread.
Store your banana bread in a air tight container for up to a week, it also freezes really well too – simply allow it to defrost in the fridge and then at room temperature before using. Or you could slice it before freezing, layered between baking paper and place in a air tight container, and simply toast it in the toaster for a quick snack.
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