It’s me, Kat Deluca.
And today, let me share with you one of my favourite go-to recipes.
You guessed it! It’s Banana Bread.
And yes, this recipe is a delicious snack that everybody loves to munch on. Banana bread is my son’s favourite treat so it is a regular staple in our house. He also loves banana’s so we often have a few that are overripe and perfect for this recipe.
This is by far the best banana bread recipe that you can do for your kids (and of course, for yourself!). It is light and fluffy, but also has some density to it which makes it perfect for toasting and adding butter (if you prefer).
- Melted butter, to grease loaf pan
- 50g butter, melted and cooled at room temperature
- 1 3/4 cups (265g) self-raising flour
- 1/4 cup (40g) plain flour or all-purpose flour
- 1 teaspoon ground Cinnamon
- 2/3 cup (140g, firmly packed) brown sugar
- 1/2 cup (125ml) skim milk
- 2 eggs, lightly whisked
- 2 overripe medium bananas, mashed
- Preheat oven to 180°C/356°F. Brush an 11 x 21cm (4 x 8 in) loaf pan with melted butter to lightly grease the pan. Line the base and 2 opposite sides with a non-stick baking paper sheet, allowing sheets to overhang.
- Combine and sift the flours and cinnamon into a large bowl. Stir in the sugar and form a well in the centre. Set the bowl aside.
- Now, mash the bananas in a separate medium bowl. (This is great for the kid’s to do). Add the eggs, milk, and melted butter, stirring the mixture until well combined. Then, add the banana mixture to the flour mixture, stirring it until just combined and no visible lumps from the dried ingredients.
- Spoon and transfer the end mixture into the prepared pan. Tap the pan until the surface becomes smooth and no visible lumps or bubbles are seen.
- Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the bread comes out clean. Remove from the oven, set aside and cool the pan for 5 minutes. Turn over the bread into a wire rack to allow it to cool completely. Cut into slices to serve. Feel free to toast it for that extra crispy crunch. Enjoy!
You can store your banana bread in an airtight container (out of direct sunlight) for up to 3 days at room temperature. Or, you can keep it in an airtight container, put a label (date) and freeze it for up to 1 month. If you are going to serve it after freezing, you can place it in the fridge overnight to thaw.
So there you have it! I hope you enjoy making this recipe as much as we love making it at home. Enjoying your delectable banana bread!
For more recipes that you can easily make and enjoy, visit my website and go to my recipe page.