Banana Bread Recipe

Name: Banana Bread Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 slices
Ingredients: 1 ¾ cup SR flour; ¼ teaspoon salt; ¼ teaspoon bicarb soda; 60 grams butter; ¾ cup brown or castor sugar; 1 teaspoon lemon zest; 1 egg; ¾ cup mashed banana; ¼ cup milk; ¼ teaspoon cinnamon; ¼ cup chopped walnuts

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
12 slices
Calories
191 kcal
Course
Snacks
Cuisine
Australian

Banana Bread Recipe

Jeremy Davis

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An easy, old-fashioned banana bread recipe. Better than Donna Hay Banana Bread!

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Ingredients

Servings

1 ¾ cup SR flour (or 1 ¾ cup plain/all purpose flour + 3 ½ teaspoons baking powder)
¼ teaspoon salt
¼ teaspoon bicarb soda
60 grams butter (chopped into cubes)
¾ cup brown or castor sugar
1 teaspoon lemon zest (from approx ½ lemon)
1 egg (beaten)
¾ cup mashed banana (from approx 2 medium or 3 small bananas)
¼ cup milk
¼ teaspoon cinnamon (optional)
¼ cup chopped walnuts (optional)

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Instructions

Grease a loaf tin (24 x 14cm) and line with baking paper.
Pre-heat oven to moderate, 180 degrees celsius/355 degrees fahrenheit (fan-forced).
Sift flour, salt, bicarb soda and cinnamon (if adding) into a mixing bowl. Rub butter into this mixture.
Add sugar, lemon rind and walnuts (if adding) and stir through until combined.
Add beaten egg, mashed bananas and milk. Stir through until just combined. Do not overmix or beat the mixture.
Pour mixture into tin and smooth out the top a little.
Bake for 35 minutes or until a golden brown colour.
Allow to cool for 5 minutes before turning out onto a cooling rack.

Notes

Storing:
Allow to cool completely and then wrap in plastic wrap or store in an airtight container at room temperature. It should last a few days.
Freezing:
Banana Bread freezes well. Slice it up, wrap in plastic wrap and freeze in portions. It can then be thawed out, piece by piece, and enjoyed over a few months.
Baking time:
The baking time is 35 minutes or until the loaf is a lovely golden brown colour.Do not open the oven door until you're fairly certain the Banana Bread is cooked. Opening the door too early can result in a loaf that dips in the middle.Also resist the temptation to stick a skewer in the loaf to see if it's done – unless you want to risk seeing your loaf sink in a few seconds. Instead, lightly tough the top to feel for firmness – it should keep its shape and bounce back.The best way to gauge whether your loaf is cooked is by looking at the time and the colour of the loaf.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
The most important thing about the ingredients is to make sure you use VERY RIPE bananas. The riper the better! You can also freeze your overripe bananas and then thaw them out to use in this recipe.

Nutrition Information

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Calories 191kcal (10%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 25mg (8%) Sodium 115mg (5%) Potassium 113mg (3%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 163IU (3%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 191 kcal

% Daily Value*

Calories	191kcal	10%
Carbohydrates	31g	10%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.2g	10%
Cholesterol	25mg	8%
Sodium	115mg	5%
Potassium	113mg	2%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	163IU	3%
Vitamin C	1mg	1%
Calcium	27mg	3%
Iron	1mg	6%