Classic banana bread
Fluffy and moist, our classic banana bread is a must-try for your next weekend bake. Serve it warm with butter for an irresistible afternoon treat.
Note: + Cooling time
- 2 cups (300g) self-raising flour
- 1/2 tsp baking powder
- 1 cup (220g) brown sugar
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) canola, vegetable or sunflower oil
- 1/2 cup (125ml) buttermilk
- 2 large overripe bananas, mashed
- 10g butter
- 1 small banana, thickly sliced lengthways
- 2 tsp brown sugar, extra
Preheat oven to 180°C. Grease a 10cm x 24cm (base measurement) loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang. Combine the flour, baking powder and sugar in a large bowl.
Whisk the egg, oil, buttermilk and mashed banana in a large jug. Add to the flour mixture and stir to combine. Spoon into the prepared pan and smooth the surface.
Melt butter in a large frying pan over high heat. Sprinkle the cut side of sliced banana with the extra sugar. Cook for 1-2 mins each side or until caramelised.
Arrange sliced banana over the banana bread batter in the pan. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack. Cut into slices and serve warm or at room temperature.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.