BANANA BREAD
This is from The Australian Women's Weekly "Cafe Favourites" cookbook. This is my favourite banana bread! I double the recipe, and cook it in a large square cake tin, then cut it into two rectangle loaves once it is cooked. We usually have one loaf warm on the day I cook it, then have the other loaf toasted for breakfast!
Provided by Sara 76
Categories Quick Breads
Time 1h20m
Yield 12 slices
Number Of Ingredients 7
Steps:
- Reheat the oven to 180°C (160°C Fan-forced). Grease a 14cmx21cm loaf pan; line the base and long sides with baking paper, extending the paper 5 cm above the long sides.
- Beat butter, vanilla, and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in banana then sifted flours, in two batches.
- Spread mixture into pan; cover with a strip of pleated foil. Bake 40 minutes; uncover, bake another 30 minutes. Stand 5 minutes; lift onto a wire rack to cool. Serve toasted or warm, with butter if you like.
Nutrition Facts : Calories 222.3, Fat 7.1, SaturatedFat 4.2, Cholesterol 47.1, Sodium 150.4, Carbohydrate 36.6, Fiber 0.9, Sugar 19.4, Protein 3.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #occasion #breads #breakfast #eggs-dairy #fruit #eggs #taste-mood #sweet #4-hours-or-less
You'll also love
