Whenever I touch down in Australia - I have to get my hands on a thick slice of banana bread that is well toasted and slathered in good salted butter. No matter how hard I try I can never replicate the giant loaves that are made in the factory that are dense and light all at the same time. But let’s just say this is a gourmet loaf and kills the craving when in need of banana bread while I’m in Singapore.
Despite the tradition of Australians grabbing a coffee and a slice of banana bread - the origins of this simple quick bread (chemical leavened) has it’s roots in late 18th Century America where pearlash was discovered - and later on baking powder was used in the mid 19th Century. It is an easy bread to make so please try it!!
Makes 1 loaf
Preparation time; 10 minutes
Bake Time; 50-60 minutes
150g plain flour
100g wholemeal flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
70g white caster sugar
70g brown sugar
½ tsp sea salt
2-3 very ripe bananas (about 280g)
2 medium eggs
50g unsalted butter, melted
100g plain Greek yoghurt
100g pecans, roughly chopped
3 tblsp golden syrup (or honey)
40g salted butter
Preheat the oven to 180’C and line a loaf pan with baking paper and butter
Mix all the dry ingredients together
Mash up the bananas and mix in eggs, yoghurt and butter
Add the wet to the dry ingredients and mix well.
Pour the mixture into the loaf pan and sprinkle over the pecans
Bake in the oven for 50-60 minutes. Insert a knife into the centre of the loaf, it should come out clean if it is cooked
While the cake is still hot, melt the golden syrup and butter together then pour over the cake.
Allow the cake to sit for 10 minutes before turning out onto a cooling rack
Slice and toast with lashings of butter.