While I was in Sydney earlier this year I noticed that almost every coffee shop sold banana bread. So it wasn't long before I found a long black coffee and a slice of banana bread made the perfect start before a day of sight seeing.
Back home again and I found I rather missed this delicious treat so of course I had to start baking my own. The banana bread keep well and will last up to a week if stored in an airtight container in a cool place. At least that's the theory, although in my house I am not sure it has ever lasted that long without being eaten to fully put it too the test.
When freshly baked I think it tastes best eaten just as it is and i particularly like it when it is still slightly warm. In Australia it was often served toasted and spread with butter, which makes it taste different again and while not strictly necessary it is worth trying that way to see how you like it best. Although i haven't yet tried it I cant hep thinking it would be beautiful toasted and topped with a scoop of vanilla ice cream and a few fresh strawberries. Come to think about it i might just go and try that now!
It is not really necessary to line the tin before baking especially if you are using a non-stick tin but I find if you use a strip of baking parchment to line the base and up the long sides of the tin it does make it so much easier to lift out of the tin when baked.
Oh an I almost forgot to say, it's ideal for using up those bananas in the fruit bowl that look past thier best, infact the riper and squishier the banana the better.
You can freeze whole or cut into slices and seperate each slice with a piece of parchment paper. Place in a polythene bag and seal. Freeze for up to 4 months.
Banana Bread
Ingredients
- 125 g butter softened
- 125 g light muscovado sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 4 bananas (about 150-175g/5-6oz each) mashed
- 255 g self-raising flour
- 1 teaspoon ground cinnamon
- 2 tablespoon golden syrup
- butter extra, to serve
Instructions
- Preheat oven to 170°C/160°C fan/ gas mark 3.
- Beat the butter and sugar together until pale and fluffy, then beat in the vanilla extract.
- Add the eggs, one at a time beating well after each addition.
- Add the banana, flour, cinnamon and golden syrup and fold in until just combined.
- Spoon the mixture into 900g loaf tin and bake for 50 minutes–1 hour or until cooked when tested with a skewer, which should come out clean when inserted into the centre of the cake.
- Cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Guido says
Hi there ,
Should I use Maple Syrup or Pancake Syrup for the "Golden Syrup"?
Thanks
Guido
Jacqueline Bellefontaine says
Yes you could , I think maple syrup would be rather nice. You can also leave it out altogether as it is not absolutely essential.
Juanita says
Very straightforward to prepare this cake, and tastes pretty good too! Thanks Jacqui
Jacqui says
Glad you liked it. I've got a few bananas in the fruit bowl that are almost past their best so might make another one myself tomorrow.