Spiced Banana Loaf
During my uni days there was a semester where I had an hour break before a scheduled class at 7pm. While I hated being around the uni after dark and getting home late, I had a little ritual that made me not only tolerate the late tutorial, but somewhat look forward to it.
I would finish my second last class for the day, dump my bags in a café under the library, and order myself a chai latte and a slice of warm, spiced banana bread. This banana bread was like nothing I’ve ever had. Sometimes they would throw in some raspberries, sometimes they would substitute the banana for roasted pears, but they would always toast it to perfection and slather it with a generous helping of butter. My mouth’s watering just thinking about it.
Since then, I’ve tried recipe after recipe, only to be disappointed. Nothing was quite the same – until I remembered the spiciness of the bread, and how well it went with that chai latte. These days I go a little bit crazy with the cinnamon (maybe a little too crazy sometimes), but it’s what makes all the difference. Give my recipe a go – and don’t be scared to spice it up!
- 1 3/4 cups SR flour
- 1/4 cup plain flour
- 1 tsp cinnamon
- 1/2 tsp all spice
- 2/3 cup brown sugar (muscavado also works beautifully for a dark, rich flavour)
- 2 overripe bananas
- 2 whisked eggs
- 1/2 cup dairy milk
- 50g melted butter
NOTE: You can add in some extra bits if you’re feeling fancy. Try things like raspberries, crushed almonds, walnuts, or even chocolate chips.
- Preheat your oven to 180 degrees C, fan forced, and spread some butter over the edges of a loaf tin to stop the loaf from sticking. Alternatively you could use a canola spray, or line with a piece of baking paper.
- Sift your flours and spices into one bowl, add in the sugar and set it aside.
- Mash up your bananas using a fork. I like to leave mine a bit chunky, but go as crazy as you like. Next, add in your eggs, milk and melted butter, and mix them together with the bananas.
- Add the banana mix to the flours and spices, and make sure everything is well combined.
- Use a spatula to scrape all the mix out of the bowl and into your prepared loaf tin. Put it in the pre-heated oven for 45 minutes, or until a skewer inserted comes out clean or crumby.
- Serve warm, or (even better) toasted. I like to use a sandwich press for a crispy toast, but a toaster will work just fine. It works well served with a light spreading of butter, or a drizzle of maple syrup if you’re feeling naughty!