Amy's banana bread

As well as utilising over-ripe bananas, this recipe is great for when you crave a sweet treat, but don't want to slave in the kitchen for it. Just 15 mins prep and let it bake - easy!

Credit: Adam Liaw

• serves

  8

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 120 g unsalted butter, plus extra for greasing
• 285 g (1¼ cups) brown sugar
• 1 tsp vanilla bean paste or vanilla extract
• 2 ove-ripe bananas, mashed
• 2 eggs
• 225 g (1½ cups) plain flour
• pinch salt
• 1 tsp bicarbonate of soda

Instructions

1. Preheat the oven to 180°C. Grease a 24 cm x 13 cm loaf tin.
2. Place the butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat for 2 minutes or until creamy.
3. With the motor running, add the eggs, one at a time, then the mashed banana and beat until well combined. Sift in the flour, salt and bicarbonate of soda and stir until just combined. Pour into prepared tin and bake for 1 hour or until a skewer withdraws clean.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.