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Banana bread

April 21, 2008

Banana Bread

Wholesome comfort food.

Recipe for Banana Bread

4 bananas*
3 eggs
1 tsp vanilla extract
200ml vegetable oil
180g wholemeal plain flour
100g plain flour
½ tsp salt
2 tsp baking powder
85g dark brown sugar
2 tbsp clear honey
100g pumpkin & sunflower seeds

Mash the bananas add them to the bowl of a food mixer with the eggs, vanilla extract, honey and oil and beat until smooth. In another bowl, add the sifted flours, salt, baking powder and brown sugar and stir gently to combine. Then add the banana mixture to the flour mixture and fold carefully together. When it is almost combined, add the pumpkin and sunflower seeds and finish mixing.

Transfer to a lightly oiled 750g loaf tin and cook for 55-60 minutes at 160ºC. The cake is ready when a skewer comes out clean. Let rest for ten minutes, then run a knife around the edges and carefully turn out. Slice and eat warm or keep in an airtight container for up to 5 days.

It was a lucky coincidence that Mr Rice had just bought a tub of Nutella, so after we had feasted on a delicious, warm slice of the bread, we devoured another one, slathered with the rich, hazelnut chocolate spread – sunday afternoon perfection!

Banana bread with chocolate spread

*You can use defrosted frozen bananas in this recipe.

© Katheryn Rice 2008

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2 comments

  1. Love your idea to top this off with a hazelnut spread!


  2. [...] what do you do with them? Frozen bananas can be added to smoothies without even being defrosted. Banana bread and Banana cake are both excellent with defrosted frozen bananas, and the soft flesh is perfect [...]



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