A few overripe bananas sitting on the countertop was the nudge needed to finally get around to trying a recipe from Donna Hays “Basic to Brilliance” cookbook. I’ve had this cookbook for a couple of months and although I’ve earmarked a few delicious looking recipes, hadn’t managed to make any yet! Banana cakes/bread are favorites in our household and when I’m not freezing overripe bananas for smoothies and ice cream, they usually end up in cakes.
The banana bread recipe is straight forward, simply measuring and weighing ingredients , mashing bananas with a fork and mixing all the ingredients together in a bowl. It did mention not to overwork the mixture, only mix until all the ingredients are combined.
One step puzzled me… after weighing and mixing the banana bread ingredients together, the next step mentioned was to pre-heat the oven and line the loaf tin! Was this because the mixture needed to stand and thicken slightly so it could take the weight of the extra banana placed on top so it wouldn’t sink? No reason given so this is only my guess.
I had already pre-heated the oven so left the banana bread mixture sit for ten minutes before pouring into the loaf tin and placing the extra banana on top. The banana didn’t sink and the bread came out just fine, lovely and moist. We love family cakes/bread that we can enjoy anytime of day and this one is sure to please.
Banana Bread
Recipe adapted from the “Basic to Brilliance” cookbook by Donna Hay.
Ingredients:
390g mashed overripe bananas
125ml vegetable oil or light flavored extra virgin olive oil
3 eggs
260g brown sugar
1 teaspoon vanilla extract
225g self-raising flour
1 teaspoon ground cinnamon
For topping
1 banana extra, halved lengthways
You will need a 2 litter loaf tin, grease and line base and sides with non-stick baking parchment. Leave a few centimeters (baking parchment) at each long end to help lift the baked banana bread out from the tin.
How to make:
Pre-heat the oven to 180°C/350°F/160°C Fan Oven/Gas mark 4.
Into a large mixing bowl, add the banana, oil, eggs, brown sugar and vanilla. Using a large spatula, mix to combine.
Sieve in the flour and cinnamon, mix until just combined. Do not overwork the mixture at this stage. Let the batter stand for 10 minutes before pouring into the prepared loaf tin. Place the extra banana (cut-side up) on top.
Bake for 55 to 60 minutes or until done when tested with a skewer. Allow the banana bread to cool in the tin for 10 minutes before placing on a wire cooling rack. Slice when cool.
Note: The only brown sugar I had on hand at the time was palm sugar and golden caster sugar so used a mixture of both with the recipe.
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I really like the banana on top! Great idea! Thanks for sharing 🙂 I made crumble for dessert with a meringue topping and it was wonderful. You can check it out here 🙂
https://thesweetworldsite.wordpress.com/2018/03/16/cherry-crumble/
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Thank you for stopping by and will check the other recipe out 🙂
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Hi Moya. I love loaf cakes. That instruction is strange. I think it was an editing problem. I have always been told that once the rising agents come in contact with fluid the cake should be put in the even ASAP.
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Yes Glenda it may just be that… at least the banana bread turned out fine 😊
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