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Banana Bread

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 thick slices
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 130 grams Butter room temperature
  • 1/2 cup Caster sugar
  • 1/2 cup Brown sugar
  • 2 large Eggs Beaten
  • 8 Pisang Emas 7 peeled & mashed, 1 sliced thinly to lay across the top
  • 1 tsp Calamansi / Lemon Juice Optional, to keep bananas from oxidising
  • 1/2 tsp Vanilla Essence
  • 1/2 generous cup Greek Yoghurt / Coconut Cream Either, or mixed in desired proportion
Dry Ingredients
  • 1 1/2 cups Cake Flour Sifted
  • 1 tsp Cinnamon Powder
  • 1/8 tsp Nutmeg Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Salt

Method
 

  1. Line a 8 or 9 inch loaf pan with baking paper and pre-heat over to 160 degrees celcius. I also like to measure out all my ingredients and keep them ready in their specified portions.
  2. Sift cake flour, cinnamon, nutmeg, baking powder, baking soda and salt into a bowl and use a fork or whisk to mix well.
  3. Peel the bananas and mash 7 in a bowl. Add calamansi juice to keep them from turning brown quickly. Slice the last banana thinly lengthwise, drizzle with remaining calamansi juice and then coat in a thin layer of flour which should help to keep it from sinking later.
  4. Put the room temperature butter, caster sugar and brown sugar in the bowl of your electric mixer and beat on medium for a few minutes, until smooth and creamy. Add beaten eggs and continue with electric mixer until just incorporated.
  5. Fold in the mashed bananas, then beat in vanilla essence and greek yoghurt / coconut cream until just combined.
  6. Sieve in half the dry ingredients and fold in by hand. Once incorporated, repeat with the remaining dry ingredients.
  7. Pour the banana bread batter into the prepared loaf tin. Lay sliced bananas across the top as you like. You can also sprinkle a little brown sugar / cinnamon over them, it will caramelise well.
  8. Place in the oven on a middle rack for 55 minutes - 1 hour. The timing can vary, so check to see if a toothpick comes out clean sooner rather than later. It will keep cooking with the residual heat after it comes out.
  9. Leave to cool for 10 minutes in the tin, before transferring to a wire rack.
  10. Cut everyone thick slices and enjoy!

Notes

You can play with this recipe and add chocolate chips, or toasted walnuts as you please!