I love bananas! So when I have extra over ripe bananas lying around, I get cooking. Quick tip! When a bananas peel is almost black, don't be fooled! That's when the banana is at its best. Inside you'll find a delicious white flesh that is super sweet and perfect for cakes and bread.
My intention was to make a banana bread but it came out looking more like a cake. This is my first time making banana bread and I must say it tasted delicious. It had the right amount of banana and spice but I regret not adding any walnuts.
The crumble on top worked so well with the banana bread as it gave it that extra sweetness.
Make sure not to over cook the bread otherwise it'll become super dry and crumbly. If I had cooked it for any longer it would've lost its moistness and been very dry to eat.
Banana Bread
Serves 5-10
2 cups White Wings flour
1 tsp baking soda
1/2 tsp salt
1 tsp mixed spice
1/2 cup soft butter
3/4 cup CSR brown sugar
2 eggs, lightly beaten
4-5 ripe bananas, mashed
2 tsp vanilla essence
Topping
1/4 cup White Wings flour
1/4 cup CSR brown sugar
1/4 tsp salt
1/2 tsp mixed spice
2 tbsp cold butter
Preheat the oven to 170C fan forced.
Combine flour, baking soda, salt and mixed spice in a bowl and mix well.
In another bowl cream the brown sugar and butter until light and fluffy. Stir in the egg, vanilla essence and bananas.
Fold in the flour mixture into the banana mixture. Pour into a loaf or cake pan.
For the topping, combine the flour, brown sugar, salt, mixed spice and rub in the butter. Sprinkle the topping mixture and bake for 20-30 mins or until baked through.
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