A subtly spicy, soft and fluffy banana bread that will become your new favourite afternoon treat.
Recipe for Banana Bread by Anisa Sabet for The Macadames.
Hey friend! Before I get to this bangin recipe, I was wondering if you’ve got your copy of my guide on “8 Ways To Make Your Photos More Moody”? If you haven’t, and you want to get your hands on it, please click here. As a Macadames community member, you’ll get access to loads of exclusive content written especially for YOU.
It’s not often that I love a shoot, but the two recipes I shot on this background and in this light, I love love love. I’m really proud of the images and am so happy with the light and airy feel. What do you think?
This is a really easy banana bread recipe based around one written by Donna Hay. I love to add a bit of spices to mine but feel free to omit these (but I think you’ll like them!). The walnuts are also optional and can be substituted for any nuts or seeds you like.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (makes 1 loaf):
- 125g unsalted butter, softened
- 175g dark brown sugar
- 1 teaspoon vanilla bean paste / extract
- 2 eggs
- 255g plain flour
- 2 cups mashed banana
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- Pinch sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup maple syrup
- 1/2 cup finely chopped walnuts
- To serve: mascarpone, maple syrup
1. Preheat oven to 160°C. Grease a small loaf pan with butter / line the bottom with baking paper.
2. Beat the butter, sugar and vanilla in a stand mixer until creamy and pale. Add the eggs one at a time, then banana, flour, baking powder, bicarb soda, salt, cinnamon, nutmeg, cloves and maple syrup. Mix until well combined then fold through walnuts.
3. Pop into the oven and bake for 60 minutes or until a skewer comes out clean. Allow to cool in the tin for 20 minutes then turn onto a wire rack to cool. You might want to grab a slice while still warm and serve with mascarpone and a bit of a drizzle of maple syrup.
Storage: banana bread will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Better-Than-Pancake-Parlour (Obv) Crepes Suzette.
Anisa – The Macadames. xx