Wholemeal Banana Bread with Brown Sugar & Cinnamon

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banana bread with brown sugar & cinnamon wholemeal flour

When the fruit bowl is empty save for a few black skinned, over ripe bananas, it can only mean one thing; time to bake Banana Bread!

This is a favourite recipe from the glorious Tessa Kiros and her cookbook, ‘Apples for Jam‘.  I change up the flour to wholemeal, the sugar from white to brown and add a liberal dose of cinnamon. It never fails to be a winner and is a beautiful addition to lunch boxes, or to share as you and your mama-sisters MamaBake the morning away.

Ingredients:

125 grams softened butter
180 grams brown sugar (plus more for sprinkling on top
3 bananas, very ripe. (mashed if using an electric mixer or cut into chunks if using a food processor)
2 eggs
1.5 tsp vanilla extract
1.5 teaspoons cinnamon (plus more for sprinkling on top)
pinch of salt
250 grams wholemeal plain flour
1 teaspoon baking powder
3/4 teaspoon bicarb soda
3 tablespoons warm milk

Method:

  1. Preheat the oven to 180 degrees.
  2. Prepare a loaf tin; I used one approximately 30 x 11 cms.
  3. I used my food processor to mix the batter, but you can use a stand or hand held mixer with the same results.
  4. Add the butter and sugar to the food processor (or mixer) and beat until smooth and creamy.
  5. Add the banana and mix to combine.
  6. Add the eggs, vanilla, cinnamon, a pinch of salt, and mix well.
  7. Add the flour and baking powder and mix until a smooth batter forms.
  8. In a small saucepan (or microwave) gently warm the milk.
  9. Stir in the bicarb soda, whisk to dissolve any lumps, then add to the batter.
  10. Pour the mix into the prepared baking tin and sprinkle generously with more brown sugar and cinnamon.
  11. Bake for around an hour, or until a skewer inserted to the centre comes out clean.
  12. Allow to cool on a wire rack prior to slicing.

Freezing and Storing:

The loaf freezes beautifully. I like to slice mine and freeze in zip lock bags, ready for an afternoon snack.

You can store the loaf in an airtight container in the fridge for around 3 days.

wholemeal banana bread

 

once-a-week cooking

 

 

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