Classic Banana Bread
An all-time favourite, this soft and golden Classic Banana Bread is the only Banana Bread recipe you'll ever need!
Ingredients
- 125 g Butter (unsalted) room temperature
- 300 g Brown sugar
- 2 Large eggs room temperature
- 1 cup Finely mashed ripe bananas (approx 2 bananas) see notes
- 250 g Plain flour
- 1 tsp Bi carb soda
- ½ tsp Vanilla extract
- ½ tsp Salt
- ½ tsp Cinnamon
- 1 pinch Allspice
- ½ cup Buttermilk room temperature
- 1 Extra banana and a tablespoon of brown sugar for decoration
Instructions
- Pre heat oven to 180°C or 160° Fan
- Grease and line a loaf tin (I use a 24 x 13 cm tin)
- In a jug, mash the bananas with a Bamix or stick blender and set aside
- In the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy
- Add the eggs, banana and vanilla, then mix until combined
- In another bowl, combine the flour, salt, bi carb and spices. Add ⅓ of this to the mixer bowl and stir on low until just combined
- Now add ½ of the buttermilk, mixing until just combined and continue alternating the ingredients.
- Pour mixture into prepared pan and smooth the batter
- If decorating with the extra banana, slice it in half lengthwise and place (cut side up) on top of the batter. Sprinkle with the extra brown sugar
- Bake for 1 hour, until cooked through and golden
- Rest in pan for 10 minutes, then turn onto a cake rack to cool completely before slicing.
Notes
- Mashed bananas -I find mashing them finely makes a more uniform, soft banana bread. Use a Bamix or stick blender to get them lovely and smooth
- Full disclosure.... even though the recipe says cool the banana bread before slicing, I often slice it while it's still warm -it's too hard to resist!