This banana loaf is half bread and half cake. Hence I've called it "cread" which is halfway! It’s dense and delicious without being super-sweet or oily. It can be enjoyed fresh, toasted or sliced and frozen into portions to enjoy later.
- ⅓ cup butter, softened
- ¼ cup brown sugar
- 2 eggs
- 1 cup mashed ripe banana (approx. 2 bananas)
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon bi-carbonate soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup plain flour
- ¾ cup wholemeal flour
- ½ banana, additional, to garnish
Nutrition per serve
825 kilojoules (197 Calories), 8 g fat (including 5 g saturated fat), 26 g carbohydrate (including 8 g sugars), 2 g fibre and 200 mg sodium
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- Preheat oven to 165℃. Grease and line a 26 cm x 13 cm loaf tin.
- Combine the butter and sugar in a large bowl and beat with an electric mixer until the sugar has dissolved and the mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition. Add the mashed banana, milk and vanilla. Continue to mix on a low speed until well combined.
- Add the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf tin. Peel the additional banana and cut in half lengthways. Place the banana on top of the batter.
- Bake for 40-45 minutes or until the loaf springs back when touched or a skewer comes out clean.
- Allow to cool slightly before slicing.
This recipe was created and photographed by Helena Dowdall. You’ll find more of Helena’s work on her website.