I finally had two overripe bananas in the fruit bowl this week, for the past couple of weeks the kids had been demolishing them and I had been craving banana bread – this week I was finally able to make banana bread.
While I have many banana bread combinations here to choose from, I decided to make a cafe style banana bread to enjoy with my morning coffees. Now cafe style banana bread relies heavily on the use of brown sugar to give it that darker colour and caramel flavour so I haven’t skimped in this recipe, I’ve used a full cup of it (I’m sure the store bought variety have double that as it’s not as sweet as the type you get from a cafe.)
So if you enjoy the cafe variety (which is usually anywhere from $3.50 a slice) you are going to absolutely love the homemade version (it is more like less than $3.50 for the whole loaf).
INGREDIENTS
2 Large Overripe Bananas
125gm Butter, softened and cubed
2 Eggs
1 Cup Brown Sugar
1 1/2 Cups Self Raising Flour
1/2 Tsp Bicarbonate Soda
Optional: 1/2 Cup Walnuts
Optional: 1/2 Tsp Cinnamon
LET’S PUT IT ALL TOGETHER
1. Using a food processor or thermo style appliance place the bananas, butter, eggs and sugar into the bowl. Process until smooth.
2. Add the remaining ingredients (except the walnuts if you are adding them) and process until combined (about 30 seconds).
3. Hand stir in the walnuts (if using) and then spoon into a lined 20cm loaf tin. Place into a pre-heated 180 degree Celsius oven to bake for 40 minutes or until golden and it bounces back when touched.
4. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely before slicing.
Makes 1 loaf
Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: wrap individual slices in cling wrap and freeze for up to 3 months.
YUM – I have had this is the oven for about 20 minutes and it smells so good!
This recipe is delicious! I have now adapted it to make it refined sugar free {using coconut sugar} and gluten free {using a combination of gluten free flours}. SO GOOD!
What could you use instead of a food processor???
I make my banana bread in a blender. I use milk in mine but I vitamise the milk bicarb bananas and then add to rest of ingredients
I have just made this banana loaf and used a hand held mixer successfully. The loaf was lovely and I spread butter on the slices Very easy and quick to make
This has to be the quickest cake i have ever whipped up and its not from a box!
Its in the oven now….hardest part is going to be waiting for it to cool before i have a slice.
Love the FB page & book its made my life much more flexable and everything so far is devine!
Hi April
So glad to hear 🙂
Our banana bread is in the oven now and smells amazing! What consistency should it be when it comes out, before it cools? Should it still have a slight goo/wobble to it? Or be completely firm before cooling?
(We’ve had it in the oven for about 45 minutes now and it’s still slightly gooey). Im not sure if it will firm up more while cooling…?
Hi Katherine, how did it go? No, it shouldn’t be wobly or gooey. Maybe your loaf tin was a different size or your temperature different?
Made them today. So easy and delicious.
So glad to hear.
Hi. This is US measurements isn’t it? How will it go in Australian cup measures. Will it balance out the same or should I try to convert all into grams? Is the calorie content known ? Thanks you in advance
Hi Marion, no it’s Australian measurements. I’m in Australia. Sorry I don’t know the calorie count.
Hi this looks great, but I’d love to make it in my Kambrook KBM300 bread maker. Do you have. Recipe that work work?
HI Cathy, this won’t work in the bread maker as it is more of a cake style bread then a bread loaf recipe.