This recipe of banana bread is moist, rich and delicious. This is pretty much what you get in cafes all around Australia. If you would like a lighter recipe of banana bread look HERE.
Serve on its own, with jam, butter or salted caramel. After the second day, toast and spread some butter on it.
You will need a loaf tin to bake it (Frenchies, the loaf tin is wider than the “moule a cake”).
Ingredients
- 250 g butter
- 200 g brown sugar
- 1 tsp of vanilla extract
- 4 eggs
- 3 to 4 ripe to super ripe bananas (400 g)
- 125 ml of buttermilk (or homemade substitute by adding 1 tsp of white vinegar to one cup of milk)
- 300 g of plain flour
- 2 tsp of baking powder
- 1 tsp of sodium bicarbonate (bicarb soda)
- 1 tsp of cinnamon
- 1 tsp of mixed spice
- If using unsalted butter, a pinch of salt
Method
- Pre heat oven to 180 °C. Butter and line with baking paper a loaf tin
- Mix butter and sugar until pale and creamy, add the eggs one at the time. Add the vanilla.
- Mix in the mashed bananas, the cinnamon, mixed spice and butter milk.
- Add all at once the flour, baking powder and bicarb soda. Mix from the centre out to avoid making lumps.
- Pour the mix in the loaf tin and bake for just over an hour (up to 1.5 hour depending on your oven). If you oven is generally strong, reduce the heat to 160 after ½ hour in the baking. A baking needle inserted in the loaf must come out just moist, with no uncooked dough on it.
- Let the banana bread cool in the tin for ½ h before turning on a rack.
