Banana bread is an excellent way of using overripe bananas. A soft, moist teeming-with-banana bread is also so versatile that you can chuck pretty much anything you have in the pantry. Add nuts, dried fruits or berries - the result is always delicious… well, almost always. The last winner of the #TogetherWellMakeIt campaign had several failed attempts while baking this deliciousness.
Nothing ruins your sweet tooth more than an undercooked centre or a dry texture. Here is my winning banana bread recipe, deliciously moist but firm and full of banana goodness. Follow this recipe to avoid any possible shortcomings:
- 130g unsalted butter
- ¾ cup brown sugar
- 1 tsp natural vanilla essence
- 2 eggs
- 1½ cups mashed banana
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp bicarb soda
- 1 tsp ground cinnamon
- ¼ cup maple syrup
CREAM CHEESE ICING
- 250g cream cheese, softened
- 1½ cups icing sugar
- 2 tbl lemon juice
- Toasted shredded coconut, pepitas & sunflower seeds. To decorate.
* You can substitute the flour for gluten-free at a 1:1 ratio for a coeliac-friendly alternative. You can also lighten the banana bread by mixing some wholegrain flour with the all-purpose, and mash your bananas roughly. That way you’ll get big chunks of fruit to bite into, and you can cut down on the amount of sugar.
- Preheat oven to 160˚C in a conventional function, or to 140˚C in a fan-forced. Also grease and line a 20cm cake tin.
- In a large bowl, cream butter, sugar and vanilla together.
- Add eggs, one at a time, and mix well after each one. As with the white chocolate gluten-free cupcakes, overmixing could stop the bread from rising. If using the Total Control Hand Blender, go for the lowest speed to avoid the introduction of too much air.
- Add mashed banana and stir to combine.
- Gradually add flour, baking powder and bicarb soda. Beat continuously until fully combined.
- Add cinnamon and maple syrup. Stir to combine in no more than Speed 3 of the Total Control Hand Blender.
- Pour mixture into cake tin, and bake for approx. 50 minutes or until springy to touch. To test, insert a toothpick or knife into the centre of the bread. If the toothpick comes out clean, it’s done. If the toothpick comes out wet with batter remnants, leave the bread 5 more minutes and test again until done.
- Remove from oven and allow the banana bread to cool down inside the tin for 10 minutes. Then, transfer to a wire rack and let it cool completely.
- Mix all the ingredients for the cream cheese icing in a bowl, and beat until well combined.
- Top cooled cake with cream cheese icing and toasted seeds.
- Serve and enjoy!
My name is Jacqui Ackland. Quite simply, cooking makes me happy. I have loved exploring my creativity in the kitchen and feeding people for as long as I can remember; so naturally, it’s been a pleasure for me to recreate baking fails as part of the #togetherwellmakeit campaign. I hope you’ve had just as much fun as I did, and that my tips help you make delicious treats for your family from here on.
Thank you for reading!
I have always been extremely excited to share my style of food with everyone, and being a contestant on Series 7 of MasterChef has given me the motivation to finally start my own business and make my passion my career. Make sure you follow “Dish running with spoon” on Facebook and Instagram for more delicious recipes and info on events and private dinner catering. See you there!