- 0:20 Prep
- 0:35 Cook
- Makes 2 small loaves
- Capable cooks
When the hungry hordes storm the kitchen, have this banana bread snack ready in the freezer to ward off hunger pangs!
Ingredients
- 125g butter, softened
- 1/2 cup caster sugar
- 2 tablespoons maple syrup
- 2 eggs
- 3 large bananas, mashed (see note)
- 3/4 cup plain flour
- 3/4 cup self-raising flour
- 1/2 teaspoon bicarbonate of soda
- Reduced-fat spread, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease two 5cm-deep, 6.5cm x 12.5cm (base) loaf pans.
- Step 2Using an electric mixer, beat butter, sugar and maple syrup in a bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition until just combined.
- Step 3Transfer butter mixture to a large bowl. Add banana. Stir with a wooden spoon until just combined. Sift flours and bicarbonate of soda over butter mixture. Stir until just combined.
- Step 4Spoon mixture into prepared pans. Smooth top. Bake for 35 minutes or until a skewer inserted in centre of loaves comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool. Serve warm or toasted with spread.
- Vegetarian
Nutrition
753 kj
Energy
9.6g
Fat Total
4.9g
Saturated Fat
0.8g
Fibre
2.5g
Protein
43mg
Cholesterol
171mg
Sodium
21.2g
Carbs (total)
All nutrition values are per serve
Notes
Frezzing tip: To freeze: Wrap each cooled loaf in plastic wrap, then foil. Alternatively, cut each loaf into eight 1.5cm-thick slices. Wrap each slice in plastic wrap, then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight. You’ll need 1 cup mashed banana.
- Author: Nadia French
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
