I changed the last banana bread recipe to call it a banana cake. If you are looking for a banana bread that is more dense and like a loaf but still fluffy, this is for you! DELISH! I didn't have the walnut crumbs and so I left them out, but it didn't affect the taste at all. It was quickly devoured by kids and Mums at a morning tea recently which always means a successful recipe in my books :)
- 1 3/4 cups (260g) plain flour
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 2/3 firmly packed cup (150g) dark brown sugar
- 100g walnut crumbs (see note) or chopped walnuts
- 3 large over-ripe bananas
- 2 large eggs, lightly whisked
- 1 tsp vanilla extract
- 100g unsalted butter, melted, cooled
- Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
- Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
- In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.
- Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.
- This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month.