Delicious and easy, this banana bread recipe is perfect for breakfast or afternoon tea and is great to make ahead of time for work/school lunches.
Best served warm with butter.
Real Banana Bread
2 cups (250g) wholemeal flour
1 teaspoon bicarb soda
Pinch of Olsson’s Sea Salt Flakes
115g brown sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla paste
500g mashed, overripe bananas
Preheat oven to 180℃ Lightly grease a Bakemaster 13x23cm Loaf Tin.
In a large Mason Cash bowl, sift together flour, baking soda, cinnamon and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in eggs and mashed bananas until well blended.
Add banana mixture to flour mixture and stir until just moistened.
Pour batter into prepared tin and bake for 60 to 65 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out on to a wire rack.