Every household needs a classic banana bread recipe, and this one is gorgeously moist and flavourful. This recipe makes 2 loaves, perfect to freeze for later or gift to friends and family.
Ingreadient:
- 250g unsalted butter, diced, at room temperature
- 2 ½ cups (550g) brown sugar, firmly packed
- 3 tsp vanilla extract
- 4 eggs
- 2 ½ cups (375g) plain flour
- 1 cup (150g) self-raising flour
- 2 tsp bicarbonate of soda
- 2 tsp mixed spice
- 3 cups mashed over-ripe banana (approx. 8 medium bananas)
Direction:
- Preheat oven to 180°C/160°C (fan-forced). Grease two 14 x 23cm (top measurement) loaf pans. Line bases and sides with baking paper
- Beat butter, sugar and vanilla in a large bowl of an electric mixer on medium speed for 5-7 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition
- Sift flours, soda and mixed spice and fold into cake batter along with mashed banana. Divide evenly among prepared pans. Smooth over tops
- Bake for about 1 hour and 10 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove. Stand in pans 30 minutes. Turn out onto a wire rack to cool
- Serve plain banana bread warm or cold with softened butter. Alternatively, wrap loaf tightly in cling film and place inside an airtight container or bag. Label and freeze for up to 2 months
