I made this Donna Hay one the other day and it's the best one I've ever made. So yummy and moist.
basic banana bread
125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup
butter, extra, to serve
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60–65 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter. Serves 6–8.
I have a Wholemeal honey banana muffin recipe (no sugar) that is awesome...
3 1/2 cups wholemeal SR flour
2 tablespoons wheat germ, ground linseeds or oat bran (optional)
2tsp cinnamon
2/3 cup olive oil or 2/3 cup canola oil (or 1/2 oil, 1/2 applesauce)
1 cup honey
4 eggs
2 cups mashed ripe bananas (I often use more )
1/2 cup hot water
Directions:
1
Stir together dry ingredients.
2
Beat oil and honey together; add eggs and beat well.
3
Add bananas and beat to combine.
4
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
5
Spoon batter into 24 greased muffin cups; bake at 180 degrees for 15 minutes, or until muffins are golden brown and test done.
6
Remove from oven and cool on rack.
I usually halve the recipe as it makes so many. You can also add sultanas if you like. These freeze really well too
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