Banana Bread
A moist, golden banana loaf lightly scented with bourbon vanilla and coconut, topped with caramelised baby bananas.
- Prep
- 15 mins
- Cook
- 1 hr
- Total
- 1 hr 15 mins
- Serves
- 9
- Difficulty
- Easy
- Spice
- Not spicy
This scaled-down banana bread is tailored specifically to fit a small loaf tin, using a reduced 120g of cane sugar for a balanced sweetness. Coconut flakes in the batter add gentle texture, while halved baby bananas baked on top make an attractive finish.
Method
-
Heat the oven to 180°C (160°C fan) and prepare a small loaf tin.
-
Place the butter in a bowl, add the raw cane sugar and bourbon vanilla powder, and beat using the whisk attachment on a hand mixer until the mixture becomes lighter in colour. Stir in the mashed bananas, beaten eggs and milk.
5 mins -
Mix the plain white flour with the coconut flakes, baking powder, bicarbonate of soda and salt, then mix into the banana mixture.
5 mins -
Transfer the dough to the prepared small loaf tin, arrange the halved baby bananas on top and bake for 60 minutes.
1 hr
Serving suggestions
Serve warm or at room temperature in thick slices, plain or spread with a little salted butter.
Cook’s tips
Use ripe, spotty bananas for the best flavour and natural sweetness. Keep wrapped in an airtight container for up to 3 days, or slice and freeze for up to 3 months.