125g butter, softened1 cup (175g) brown sugar
1 tsp vanilla extract
2 cups mashed bananas
1¾ cups (255g) plain (all purpose) flour, sifted
1 tsp baking powder, sifted
1 tsp bicarbonate of (baking) soda
1 tsp ground cinnamon
⅓ cup maple syrup
Butter, extra, to serve (optional)
1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8-10 minutes or until pale and creamy.
2. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine.
3. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine.
Spoon the mixture into a 26cmx11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60-65 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with extra butter.
Note: I cook mine for 50 minutes - it depends on your oven.
I really wanted to bake something else for you today however we had some over-ripe bananas that just could not go to waste. I have shared this recipe with you before although today I could not find the golden syrup (original recipe). Thankfully we had some maple syrup in the pantry that I used as a substitute. It was worth a try and the results were simply D..E..L..I..C..I..O..U..S.
What are you planning to bake on the weekend?