Easy Dessert

Easy banana bread

Name: Easy banana bread recipe
Yield: 10
Ingredients: 225g plain flour; 150g self-raising flour; 250g brown sugar; 2 tsp mixed spice; 1 tsp bicarb soda; ⅔ cup (160ml) milk; 2 eggs, lightly beaten; 115g golden syrup; 75g salted butter, melted, cooled, plus extra softened butter to serve; 250.00 ml mashed overripe banana (about 3 bananas)

2 ratings

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Jul 04, 2023

This super-simple banana bread is almost as easy to make as it is to devour. Just mix, bake and enjoy!

1 1/2 cups (225g) Macro Organic Plain Flour
1 cup (150g) self-raising flour
1 cup (250g) lightly packed brown sugar
2 tsp mixed spice
1 tsp bicarb soda
⅔ cup (160ml) milk
2 eggs, lightly beaten
⅓ cup (115g) golden syrup
75g salted butter, melted, cooled, plus extra softened butter to serve
1 cup mashed overripe banana (about 3 bananas)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with 2 layers of baking paper, extending the paper 3cm above the edges of the pan.
2.

Combine flours, sugar, spice and bicarb in a large bowl. Make a well in the centre. Whisk milk, egg, golden syrup and butter in a large jug until smooth. Add to flour mixture and mix with a wooden spoon until well combined. Fold in banana. Spoon mixture into prepared pan, levelling top with a spatula.
3.

Bake for 50 minutes-1 hour, until a skewer inserted in the centre of the loaf comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool completely.
4.

Serve cut into thick slices with extra butter.

Reviews 2

Recipe Notes

Banana bread will keep for up to 3 days wrapped in plastic wrap or in an airtight container, stored in a cool place. It can also be thickly sliced, individually wrapped in plastic wrap and frozen for up to 3 months. Thaw overnight and serve toasted.