Who loves the smell of banana bread baking in the oven?!

Everyone loves banana bread in our household!

The boys love to help with the cooking, and of course licking the spoon or the beaters or the bowl….or whatever they can get their hands on really!

It has taken us many years of finding the right recipe for Banana Bread- this is an adapted Donna Hay recipe.

I love that the boys will stop whatever they are doing (whether it be playing cricket, football, watching TV…anything) if they know Mum is in the kitchen baking!

Feel free to change up the recipe according to your families tastes and preferences – we love nuts and a little bit of chocolate in our banana bread.

This recipe is for a double batch, cook two loaves and freeze one! Save time, cook in bulk!

Ingredients:

250 gms butter, softened
1 cup rapadura sugar
1/2 tsp vanilla powder
4 eggs
6 medium size bananas (the riper the better – mashed)
3 1/2 cups spelt flour (or flour of your choice)
2 tsps baking powder
2 tsps bicarbonate of soda
3 tsps cinnamon
1/3 cup golden syrup
180 gms pecans (optional / nuts of your choice) – leave 80gms for decoration
100gms chocolate

Method:

1. Preheat oven to 160C. Beat the butter, sugar and vanilla in an electric mixer for 5-6 minutes or until creamy and pale.
2. Gradually add the eggs one at a time, and beat well to combine.
3. Add the mashed banana, baking powder, soda, cinnamon, and golden syrup and stir to combine.
4. Poor the mixture into a 26cm x 11cm (2.5litre capacity) loaf tin lined with baking paper.
5. Bake for 40-50 minutes or until tested with skewer (all ovens are different!)
6. Cool in the tin for 20 mins before removing from tin to cool completely.
7. Slice and serve with butter (if it takes your fancy!).

Makes 2 loaves.