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).
2 Large Overripe Bananas
125gm Butter, softened and cubed
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.