Any time is a good time for banana loaf, let’s face it. It’s my birthday and I can bake if I want to!
I am surprised at the number of banana loaves I have made over the years, and none of them have made it to my blog, until now.
Did you know that bananas are one of the Top 10 most wasted foods in New Zealand? Kiwis throw away 3,242 tonnes a year! We seem to get all excited about a glowing yellow bunch of goodness in the supermarket aisle, then think they are ‘forever’ when we get home, only later to discover a smouldering handful of black in the fruit bowl.
Banana cake, or loaf, is best with ripe bananas, so this should be your go-to recipe when thinking of what to do with ripe bananas.
Personally, I go to a loaf tin over a cake tin. I find cooking is more consistent and being able to slice as you would a loaf of bread, perfect.
The combination of maple syrup and walnuts in this banana loaf recipe are divine, and the smell wafting from your oven will have you drooling. The sliced banana on top, prior to cooking, is completely optional but adds an extra level of yum.
Banana Loaf
Prep time: 10 mins
Cooking time: 55 mins
Ingredients
- 2 ripe bananas, mashed
- 75g butter, melted
- 1 tsp baking soda
- 1 tsp vanilla paste
- pinch of salt
- 1/2 cup maple syrup
- 1 egg
- 1/4 cup yoghurt
- 1 1/2 cups plain flour
- 1/2 cup walnut pieces
- 1 ripe banana, sliced lenthways
Method
- Preheat oven to 180 degrees C.
- Combine mashed banana and melted butter in a bowl. Add baking soda, vanilla, salt, maple syrup, egg and yoghurt. Beat well.
- Add sifted flour and walnut pieces. Fold together well using a spatula.
- Scoop into a baking paper-lined loaf tin. Arrange the split banana on top.
- Bake for 55-60 minutes.
- Remove from oven and allow to cool completely before slicing. Sprinkle with icing sugar then enjoy.
