This is my son’s favourite Banana Bread recipe because it’s dark and moist.
He tells me it looks like the ones at a cafe only tastes better!
Yes, you will cook it for 2 hours at 130 degrees. Yes, you will need to line the tin with foil and no it won’t stick and yes, your taste buds will thank you for the wait.
Eligh’s Caramelised Banana Bread
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
2
hoursCalories
260
kcalTotal time
2
hours15
minutesMoist banana bread with caramelised bananas for extra sweetness.
Cook Mode
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Ingredients
3 Banana-over-ripe
3 tsp Bicarb Soda
1 cup Sugar-raw
1 Pinch of salt
2 Eggs-lightly beaten
1/4 cup Oil
1.5 cup Flour (Plain)
1/2 cup Buttermilk
Directions
- Line loaf tin with foil.
- Preheat oven to 130 degrees.
- Mash bananas in mixing bowl, add bicarb soda, sugar and salt. Mix together.
- Mix in eggs, then in order mix in oil, then flour, then buttermilk.
- Pour batter into loaf tin and bake for 2 hours or until skewer comes out clean.
- Serve with cinnamon and honey butter. This is also great for lunch boxes.
Notes
- Caramelised Banana Bread is suitable for freezing. Freeze in individual slices, buttered and wrapped in cling wrap for school lunches.
- Buttermilk Recipe, 1/2 cup milk and 2 teaspoons white vinegar (or 1 cup milk and 1 tablespoon white vinegar) -let stand for 10 minutes then use.
- Cinnamon and Honey Butter Recipe, 100 grams soften butter, 1 teaspoon ground cinnamon, 2 teaspoons honey. Mix altogether until smooth.
- Store in airtight container in the refrigerator.
- Also try our gluten free banana bread recipe
Response to “Eligh’s Caramelised Banana Bread”
I made this yesterday, there’s less than a quarter left tonight 😀 it was a massive hit!! best banana bread I’ve ever tasted 😀