RECIPE
Yield: 1 loaf
Equipment: 200mm x 100mm x 100mm Loaf Tin
BANANA BREAD
350g Ripened Bananas - pureed (3 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
Method
1. Preheat the oven to 200°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. Meanwhile, melt the butter fully and leave to cool slightly to below 45°C.
3. In a large mixing bowl, whisk the eggs, vanilla bean paste and sugars together until light and frothy. Add in the cooled melted butter and stir until well combined, followed by the banana puree and mix until well incorporated.
Stir in the sifted flour, bi-carbonate soda and salt.
4. Pour the batter into your prepared loaf pan. Level the cake batter with a spatula. Spray a knife with some oil then draw a line in the center of the batter of approximately 1cm dip across lengthways.
5. Turn the oven down to 180°C and bake for approximately 45 - 60 minutes, or when tested with a skewer, it comes out clean.
Note: If the top of your cake starts to turn too dark during baking, simple turn down the oven 10°C lower or place an aluminium foil on top during the rest of the baking time.
5. Remove the baked banana bread from the oven. Remove the bread from the baking tin and leave on the wire rack to cool slightly. When still slightly warm (not hot), wrap the banana bread well 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.
