Updated: Mar 27, 2022
Yield: 1 loaf
Equipment: 200mm x 100mm x 100mm Loaf Tin
450g Ripened Bananas - pureed (4 medium size bananas)
100g Unsalted butter - melted
1 tsp Baking soda/ Bicarbonate Soda (not baking powder)
3 g Fine Salt
95 g Caster Sugar
100g Light Brown Sugar
100 g Eggs (2 x medium eggs)
2 tsp Vanilla bean paste
270 g Plain Flour
1. Preheat the oven to 190°C. Spray the loaf tin with oil then line all four sides with non stick parchment/baking paper.
2. Puree the ripe bananas with a stick blender until smooth then whisk in the melted butter.
3. In a large mixing bowl, whisk the eggs, vanilla bean paste and sugars together until light and frothy. Add in the banana/butter puree and mix until well combined then followed by the sifted flour, bi-carbonate soda and salt.
4. Pour the batter into your prepared loaf pan. Bake at 190°C for 45 minutes, then turn down the heat to 170°C and bake for a further 20 minutes or when tested with a skewer, it comes out clean.
Note: If during baking, the top of the cake is darkening too much and the interior is still wet when tested with a skewer, cover the top with foil and continue to bake until it is baked all the way through
5. Remove the baked banana bread from the oven and tilt the tin to remove the banana bread over to a wire rack. While the bread is still slightly warm, wrap it in cling wrap and leave to cool completely at room temperature. Wrapping the banana bread while it is still warm keeps it soft and moist.