RECIPE:
SHOP:
If you’re looking for a banana bread recipe that is super moist and bursting with banana flavour, then this recipe is it! It comes together so easily, and is finished off with an optional topping of walnuts that add great crunch and texture to the banana loaf – so so good!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
▢1½ cups (339 g) mashed bananas – about 3 large bananas, must be ripe bananas (the riper the better!)
▢1⅔ cups (200 g) all purpose flour
▢2 tbsp (16 g) cornstarch – also known as cornflour in some countries
▢1 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt – omit if using salted butter
▢¾ tsp ground cinnamon
▢¾ cup (150 g) soft brown sugar
▢¼ cup (56 g) unsalted butter – room temperature
▢¼ cup (52 g) unflavoured vegetable oil – I use canola oil
▢1½ tsp vanilla essence/extract
▢1 large egg – room temperature, size 7 egg
▢¼ cup walnuts – you can add more or less
Bake at 160 °C (320°F) with the fan on (convection mode) for 1 hour, or until a skewer or knife comes out clean. If you don’t have a fan function, increase the temp to 175°C (347°F).
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BAKING ESSENTIALS:
Cake Tins (8×3-inch) –
Hand Mixer –
Whisks –
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Glass Mixing Bowls –
Spatulas –
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Pastry Brush –
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Cake Stand –
Food Processer –
Immersion Blender –
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Offset Spatula –
Piping Bags –
Piping Tips –
Cake Scraper –
Steel Turntable –
Cake Boards –
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