The Best Banana Bread
This Banana Bread tastes better than store bought. Sweetened naturally and filled with pantry staples, it is great for breakfast, tea or even a little treat in lunchboxes. Store in an airtight container for up to 2 days and refrigerate for up to 1 week. This recipe contains honey which is suitable only for children 1 year old and above.
Equipment
- Oven
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- ½ tsp salt if using unsalted butter
- 1 tsp baking soda
- 1 tsp baking powder
- 4 extra ripe bananas large
- ⅓ cup pure honey
- ¼ cup melted pure butter either unsalted or salted butter
- ½ cup milk interchangable with yoghurt for a richer texture
- ¼ cup dark chocolate chips optional topping
- 2-3 bananas thinly sliced; optional topping
Instructions
- Preheat oven to 180°C, fan forced.
- Grease and line a loaf pan.
Dry Ingredients
- Combine dry ingredients (flour, salt, baking soda, and baking powder) in a bowl.
Wet Ingredients
- Mash bananas and set aside.
- On a slow fire, melt butter and set aside to cool slightly.
- In melted butter, add honey, yoghurt or milk, eggs and whisk lightly.
- Add mixture into bowl with dry ingredients.
- Stir in flour mixture and mix gently.
- Add toppings if preferred (chocolate chips or sliced bananas).
- Pour into loaf pan.
- Place loaf pan in pre-heated oven for 1 hour 15 minutes or until wooden pick comes out clean
- Cool loaf pan for 15-20 minutes before removal of banana bread.
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