Banana Loaf
Print Recipe
A slice of banana loaf is great for breakfast.
Course
Breakfast
Cuisine 
Ingredients
- Cooking spray
- 180 g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 large eggs
- 150 g dark muscovado sugar plus more for sprinkling
- 6 tbsp unsalted butter melted, cooled
- 4 large ripe bananas mashed (one large banana weighs about 115 g)
- 2 tsp vanilla extract
- 1 handful raisins
Instructions
- Place a rack in the centre of the oven and preheat to 180°C (350°F/Gas mark 4). Grease a 21.5 cm x 11.5 cm loaf tin with cooking spray and line with baking parchment, leaving an overhang on both long sides. In a medium bowl, mix together the flour, bicarbonate of soda, and salt.
- In a large bowl, whisk together the eggs, muscovado sugar, and butter until smooth. Add the bananas and vanilla extract and mix until well combined (the batter will be slightly lumpy). Fold in the dry ingredients (including the raisins) until just combined.
- Pour the batter into the prepared tin and smooth the top with a spatula. Sprinkle extra brown sugar on top.
- Bake the bread until it has risen and is golden brown on top, and a skewer inserted into the centre comes out with a few moist crumbs, which should take about 50 to 60 minutes.
- Allow the bread to cool in the tin at room temperature for at least 1 hour. Using the parchment overhang, lift the bread out of the tin and slice.