This delicious bread is packed full of warming flavours which combine into the ultimate banana bread recipe. Ideal for snacking on, enjoying as a weekend breakfast with lashings of luxury jersey butter or even as an after dinner treat that’s not too sweet.
- Plain Flour – 220g
- 1 ¼ x Teaspoons of Bicarbonate of Soda
- Dark Brown Sugar – 200g
- Plain Full Fat Natural Yogurt – 80g
- 4 x Large Overripe Banana’s – Mashed
- Unsalted Butter – 60g & Extra for greasing – Room Temperature
- 2 x Large Eggs
- 3 x Tablespoons of Dark Rum
- Walnuts – 60g – Roughly Chopped
- 2 x Teaspoons of Vanilla Extract
- ½ x Teaspoon of Cinnamon
- ½ x Teaspoon of Salt
Preheat your oven to 180°c and lightly coat a large loaf pan or two smaller ones with your unsalted butter, or you can use parchment paper instead (Cut down the corners to make it easier to fit in without bubbles).
In a bowl mix together your flour, bicarbonate of soda, salt and cinnamon until combined and set aside.
In a separate bowl add your sugar, yogurt and butter and beat with an electric mixer until light and fluffy, this should take 3 – 5 minutes.
Add in your eggs one at a time as you’re mixing. Once combined, scrape down the sides of the bowl and add in the vanilla extract and rum and beat once more.
At this point sift your flour mixture so you have no lumps and slowly add in as your mixing, don’t put it all in at once or you’ll be covered in a white cloud. Combine until all the dry ingredients are added but make sure not to overmix, you want it just mixed when you stop.
Now you add in the mashed banana’s and walnuts and using a rubber spatula fold together in figures of 8 until the banana and walnuts are evenly distributed throughout the mix.
Pour your mix into your prepared tin and smooth the top by gently dropping it from a 3 inch height back onto the counter a few times, or simply smooth over with the spatula.
Bake for 50 minutes to 1 hour, checking after 30 minutes and then every 10 – 15 minutes after that. To test if it’s completely cooked, use a knife or skewer and poke it into the highest part of your loaf, when it comes out clean you it’s done (If the top starts getting a bit to brown for your liking, cover it with foil).
Let your bread cool in the tin for about an hour before taking it out and letting it cool for another 3 hours on a wire cooling rack. Slice up and serve by itself or with toppings.