I have to admit – I have a freezer overloaded with bananas – some weeks the kids cannot get enough bananas and we run out in days – other weeks they go black in the bottom of the fruit bowl before we notice so usually these ones get chucked in the freezer for baking.
With this new blog I haven’t been making many banana recipes – but my Grandma’s Banana Cake has always been my go to cake if baking, and also the easy Banana Choc Chip Muffins I have here is great too – really quick.
But I wanted something different and have some walnuts left over from a previous recipe so thought I would seek out a good banana bread recipe and that is exactly what I have found on Poppy’s Treats – simple ingredients and the added idea of toasting the bread on a sandwich press certainly appealed!
There are so many recipes online – but this one is lovely and moist, the walnuts add a lovely texture to the loaf and it is really quick to whip up. It is filling and dense and just perfect warm with some butter – or if you are feeling decadent toast it on a sandwich press and serve with ice-cream or yoghurt!
I quickly whipped this up half an hour before girlfriends were coming over last night and served it to them warm straight from the oven – so the photos are not the best but I can assure you it is lovely, and even nicer toasted today with a little butter. As you can imagine – I would look like a bit of a plonker photographing my food when I am meant to be entertaining! ๐
Now onto my Divine Banana Bread recipe
Divine Banana Bread
Ingredients
- 2 eggs
- 260g brown sugar (this roughly equates to 1 1/3rd packed cups of soft brown sugar)
- 2-3 bananas (around 200g) mashed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (I did not have any and it still tasted lovely so optional)
- 270g plain flour
- 130g butter (melted)
- 1/2 cup walnuts chopped roughly (Optional)
Instructions
- Preheat the oven to 180*C and grease a loaf tin (I sprayed with cooking spray)
- Melt Butter and set aside.
- Whisk the eggs and sugar in a large bowl until well incorporated
- Mash Bananas and then add this to the sugar mixture and whisk well.
- Add flour, baking powder, baking soda, and cinnamon to the wet ingredients and whisk well.
- Add the melted butter and continue whisking until everything is well mixed, if you are using walnuts add them now.
- Pour into the loaf tin and bake for 45-50 minutes, I found that my edges burnt slightly prior to the centre being cooked - if this occurs lower temp and check at 5 minute intervals.
- The cake is cooked when the centre bounces back to the touch and a skewer or knife comes out clean.
- Leave to cool before turning out onto a wire rack. Store in an airtight container once completely cooled.
- E๏ปฟnjoy!
You can serve this so many ways, cooled with jam & butter, hot with melted butter or plain, or toasted on a sandwich press with ice-cream, butter or yoghurt. This seems even tastier the second day.
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Happy Baking!
Anna
Louise says
Iโve just made this recipe for the second time. Loved the Bread so much thought Iโd try it again. This time I have split the recipe between 2 loaf tins, as 1st was too much when cooked and I had trouble getting out without breaking. Great with the walnuts added. Theyโve both turned out fine with a little shorter cooking time e and slightly lower temperature.
Susan Wilson says
Thank you. It was still very tasty
Susan Wilson says
Tastes great, but split badly on top and took 55 minutes to cook, second time I made it. Am wondering if I used too much flour, kitchen scales might be a bit dodgy!
justamumnz says
There are so many reasons banana bread will split on the top, this can be because of the oven not being fully preheated before putting bread in, placing it in top half of oven, too much raising agent, wrong sort of flour or too hot oven! So many reasons. Also using an incorrect sized pan will cause it to take longer to cook and rise up and split the bread. As it cooks on outside but continues to rise. I hope it was still tasty!
Caragh says
Canโt even tell you how many times Iโve used this recipe! Thank you so much ๐
kimberley says
Heya for a dairy free version I’m going to try and use oil or coconut oil. Any ideas on amount?
justamumnz says
Hi Kimberly, usually fine to replace butter with coconut oil and vice versa as similar fat, read this article as quite interesting. Let me know how you go ? http://healthyeating.sfgate.com/bake-coconut-oil-4665.html
Jessica says
Just stopping by to let you know..YOU’VE BEEN FEATURED… Totally Terrific Tuesday Link Up Party @ LiveRandomlysimple
Thanks for linking up last week and congrats! I loved your post and super excited to feature it! The new link up party is now live so I hope you can come back ๐ Make sure you grab your feature button so you get bragging rights WHOOP WHOOP!
Jess
justamumnz says
Thank you I just discovered that!!! What a treat, and lovely surprise ๐ Already linked up for this week and I am so glad your party going well ๐
Tania @My Kitchen stories says
I never tire of Banana Bread nor reading recipes for it. Who ever thought it up first should get a medal
justamumnz says
I know – there are so many – but I love an easy recipe every time! ๐
Lucy @ Bake Play Smile says
Gish I love banana bread – especially with walnuts! Your version looks amazing… hot out of the oven is the best! Thank you for linking up with our Fabulous Foodie Fridays party – have a great weekend! xx
justamumnz says
Finished it off toasted for breakfast this morning – delicious! ๐
Meg says
Do you know roughly how many cups of sugar the 260 grams work out as? Do you think I could substitute the sugar for honey?
justamumnz says
Hi Meg, it is approximately 1 1/3 cups of packed soft brown sugar, just slightly over. With regards to the honey I am not sure sorry, nor what quantity of honey you could use given the moisture content. If you do try let me know ๐ Thank so much for your question ๐