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Banana Bread Recipe

Home > Sydney > Food and Wine | Recipes
Published October 22nd 2010
Who ever coined the term 'banana bread' was on to a winner. Flung into the market, it was on every Tom, Dick and Café's menu faster than you can say 'lashings of butter'. We were fooled, for a while, that this tasty little morsel was in fact bread - a justifiable breakfast item, like rye, sour dough or fruit toast.

But ladies and gents, its just cake, in a loaf-shape, that you toast and drown in butter (real butter for best results). So it is doubly wicked for all those watching their figures that you take this piece of cake and calorie-fy it by adding butter.

None the less, it is super delicious and call it what you like, it is one of my personal faves.

But better than buying banana bread is making it. So I'm going to give you a foolproof recipe.

The best thing about this is it uses old bananas. So those unattractive ones that spend a week at the bottom of your bag, or lay forgotten in the fruit bowl are just the ones that this recipe call for. With more and more offices ordering fruit boxes, here is a way to use up those uneaten na-na's from the end of the your workmates will be suitably impressed when you turn up to work on Monday morning with freshly baked, homemade banana bread for morning tea to boost office morale.

I have a friend who thought layering store bought biscuits with cream, squidging them together and putting it in the fridge to set was baking, and even he can make this! That is my near-iron clad guarantee that you can make this recipe.

Ingredients -

110g butter
1tsp vanilla essence
cup milk
1 ˝ cups SR flour
cup loosely packed brown sugar (I find the brown sugar adds a certain somethin' somethin' to the recipe but you can substitute this for whatever sugar you want, sugar)
2 eggs
˝ tsp bicarb soda
3 bananas

Method -

Cream butter and sugar.
Add vanilla and one egg at a time, beating well.
Add mashed bananas.
Dissolve soda in milk.
Add sifted flour and finally milk and soda
Bake in lined tin at 180 degrees until sides of cake come away from tin (depending on oven this could be anywhere between 15-40 mins – yes this isn't a great time frame, but just ensure it is cooked on the inside too by sticking a skewer in the centre – if it comes out clean...voila!)

I've made these as muffins too and they work perfectly, but note they usually need less cooking time.

You can value add to this recipe by adding chopped figs, chopped crystallised ginger, choc bits, frozen or fresh berries. The world is your oyster kilpatrick.
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Why? the best way to use the ugly end-of-week bananas
When: always!
Where: at your place!
Should that be oven at 180, not 280?
By anton1 - reader
Sunday, 17th of October @ 08:21 pm
Watch out! The oven setting should be 180 degrees not 280!
By eliza1 - reader
Sunday, 17th of October @ 09:39 pm
Good point. Hope there is not too much burnt banana bread out there.
By Jon Jones - general editor
Monday, 18th of October @ 02:03 am
I found one banana bread recipe on ninemsn, that does not use even a drop of oil or butter, and still turns out great. I like to add walnuts and poppy seeds in the batter. Oh and for more health benefits, I use wholemeal flour instead of white with a mixture of LSA . ;)
By Jojo.a.gogo - reader
Wednesday, 27th of October @ 08:38 am
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