Banana Bread

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This is a great way to use up ripe bananas and whisk a tasty treat!

about 8 - 10 slices

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Banana Bread

For the Banana Bread:

100 g Unsalted butter
150 g Light Brown Sugar
2 Medium Eggs (beaten)
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
3 Bananas (ripened, peeled and mashed)
50 g Natural Yogurt
225 g Plain Flour
10 g Dr. Oetker Baking Powder (2 tsp)
1 Banana

preparation

Preparation

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 900g loaf tin. Place the butter and sugar in a bowl and cream together until smooth.

Step 2: Add the eggs, Vanilla Extract, mashed banana and yogurt, beat the mixture until all combined. 

Step 3: Sieve the flour and Baking Powder on top and fold into the mixture until just combined. Pour the mixture into the prepared loaf tin.

Step 4: Slice the remaining banana in half length ways and sprinkle with sugar. Place the banana cut side up on top of the mixture in the loaf tin, ensure the bananas are towards the edge of the loaf to prevent them from sinking. Place in the oven and bake for about an hour until a skewer inserted into the centre of the cake comes out clean. If the cake starts to brown too much on top, cover with foil and continue to bake. Leave to cool in the tin for 20 minutes and then place on a wire rack to cool completely. 

Step 5: Your banana bread will keep for about 5 days in an airtight container. 

Nutritional Information for the recipe Banana Bread

Per Serving Per 100 g / ml
Energy 1298 kJ
310 kcal
1030 kJ
246 kcal
Fat 11.03 g 8.75 g
Carbohydrate 46.71 g 37.07 g
Protein 5.00 g 3.97 g

preparation

Preparation

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 900g loaf tin. Place the butter and sugar in a bowl and cream together until smooth.

Step 2: Add the eggs, Vanilla Extract, mashed banana and yogurt, beat the mixture until all combined. 

Step 3: Sieve the flour and Baking Powder on top and fold into the mixture until just combined. Pour the mixture into the prepared loaf tin.

Step 4: Slice the remaining banana in half length ways and sprinkle with sugar. Place the banana cut side up on top of the mixture in the loaf tin, ensure the bananas are towards the edge of the loaf to prevent them from sinking. Place in the oven and bake for about an hour until a skewer inserted into the centre of the cake comes out clean. If the cake starts to brown too much on top, cover with foil and continue to bake. Leave to cool in the tin for 20 minutes and then place on a wire rack to cool completely. 

Step 5: Your banana bread will keep for about 5 days in an airtight container. 

Nutritional Information for the recipe Banana Bread

Per Serving Per 100 g / ml
Energy 1298 kJ
310 kcal
1030 kJ
246 kcal
Fat 11.03 g 8.75 g
Carbohydrate 46.71 g 37.07 g
Protein 5.00 g 3.97 g

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