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The Bomb Banana Bread

Filed in: sweet

A subtly spicy, soft and fluffy banana bread that will become your new favourite afternoon treat.

The Bomb Banana Bread | Anisa Sabet | The Macadames-288

Recipe for Banana Bread by Anisa Sabet for The Macadames. 

It’s not often that I love a shoot, but the two recipes I shot on this background and in this light, I love love love. I’m really proud of the images and am so happy with the light and airy feel. What do you think?

This is a really easy banana bread recipe based around one written by Donna Hay. I love to add a bit of spices to mine but feel free to omit these (but I think you’ll like them!). The walnuts are also optional and can be substituted for any nuts or seeds you like.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here.

The Bomb Banana Bread | Anisa Sabet | The Macadames-32 The Bomb Banana Bread | Anisa Sabet | The Macadames-277 The Bomb Banana Bread | Anisa Sabet | The Macadames1 The Bomb Banana Bread | Anisa Sabet | The Macadames-299 The Bomb Banana Bread | Anisa Sabet | The Macadames-43 The Bomb Banana Bread | Anisa Sabet | The Macadames-3010 The Bomb Banana Bread | Anisa Sabet | The Macadames-155 The Bomb Banana Bread | Anisa Sabet | The Macadames-94 The Bomb Banana Bread | Anisa Sabet | The Macadames-206 The Bomb Banana Bread | Anisa Sabet | The Macadames-291

Ingredients (makes 1 loaf):

  • 125g unsalted butter, softened
  • 175g dark brown sugar
  • 1 teaspoon vanilla bean paste / extract
  • 2 eggs
  • 255g plain flour
  • 2 cups mashed banana
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda
  • Pinch sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup maple syrup
  • 1/2 cup finely chopped walnuts
  • To serve: mascarpone, maple syrup

 

Method:

1. Preheat oven to 160°C. Grease a small loaf pan with butter / line the bottom with baking paper.

2. Beat the butter, sugar and vanilla in a stand mixer until creamy and pale. Add the eggs one at a time, then banana, flour, baking powder, bicarb soda, salt, cinnamon, nutmeg, cloves and maple syrup. Mix until well combined then fold through walnuts.

3. Pop into the oven and bake for 60 minutes or until a skewer comes out clean. Allow to cool in the tin for 20 minutes then turn onto a wire rack to cool. You might want to grab a slice while still warm and serve with mascarpone and a bit of a drizzle of maple syrup.

Storage: banana bread will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my Better-Than-Pancake-Parlour (Obv) Crepes Suzette.

Crepes Suzette | Anisa Sabet | The Macadames1

Or my Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut.

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-2-2

Anisa – The Macadames. xx

comments +

  1. Image Earth Travel

    March 26th, 2018 at 9:25 pm

    Looks absolutely delicious!

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