Ripe bananas in your fruit basket? Then I got this perfect banana bread recipe for you!
Breakfast, Dessert, Snack
banana bread recipe
Calories per serving287kcal
2largeripe bananaspeeled and sliced
6,5ozcaster sugar(120 g)
5,5ozself-raising flour(180 g)
3tbspunsalted butter(45 g), soft
Add the sliced banana to the bowl of the KitchenAid Stand Mixer. Attach the wire whip and lower the mixer head.
Select speed 4 and mix the bananas for 5 minutes until you get a puree. Then add the eggs and the soft butter.
Mix the ingredients for 2 minutes. Then add the self-raising flour and the caster sugar. Season with a pinch of salt.
Mix the ingredients for 2 more minutes. Add the poppy seeds while the banana batter is being mixed.
Then tilt the mixer head back up and chill the banana batter in the fridge for about 10 minutes. In the meantime butter a small baking dish.
Pour the banana batter in the buttered baking dish and place it in a preheated over at 356°F (180°C) for 45 minutes until set in the middle. If you insert a skewer into the banana bread it should come out clean.
Then remove the banana bread from the hot oven if the middle is cooked. Let the banana bread cool in the baking dish. Slice it up and serve.