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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is from The Australian Women's Weekly Cafe Favourites cookbook. This is my favourite banana bread! I double the recipe, and cook it in a large square cake tin, then cut it into two rectangle loaves once it is cooked. We usually have one loaf warm on the day I cook it, then have the other loaf toasted for breakfast! Ingredients:
90 g unsalted butter, softened |
1 teaspoon vanilla extract |
1 cup brown sugar, firmly packed |
2 eggs |
1 cup banana, mashed |
1 cup plain flour |
1 cup self-rising flour |
Directions:
1. Reheat the oven to 180°C (160°C Fan-forced). Grease a 14cmx21cm loaf pan; line the base and long sides with baking paper, extending the paper 5 cm above the long sides.
2. Beat butter, vanilla, and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in banana then sifted flours, in two batches.
3. Spread mixture into pan; cover with a strip of pleated foil. Bake 40 minutes; uncover, bake another 30 minutes. Stand 5 minutes; lift onto a wire rack to cool. Serve toasted or warm, with butter if you like.
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