Ingredients
Banana Bread
- 1 2/3 cups (250g) plain flour
- 1 tsp bicarbonate soda
- 2 tsp ground cinnamon
- ¼ tsp salt
- ½ cup (125ml) olive oil
- 1 cup (160g) brown sugar
- 2 tbsp (40ml) Queen Pure Maple Syrup
- 2 tsp Queen Madagascan Vanilla Extract
- 2 large eggs
- 3 large ripe bananas (400g), mashed
- 2 tbsp (40ml) natural yoghurt
- 1 ½ cups (180g) walnuts, chopped
- 1 ripe banana, sliced
Glaze
- 2 tbsp (40ml) Queen Pure Maple Syrup
- 1 tsp Madagascan Vanilla Extract
Method - Cake
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1
Preheat oven to 160°C (fan forced). Grease and line base of a 13.5cm x 23.5cm loaf pan. Place flour, bicarbonate of soda, cinnamon and salt in a large bowl and mix to combine. Set aside.
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2
In a large bowl, whisk together olive oil and brown sugar, breaking up any lumps. Add Maple Syrup and Vanilla Extract, whisking until smooth. Add eggs, one at a time and beat until fully incorporated then stir in banana, yoghurt and walnuts. Add flour mixture to wet mixture, folding gently until combined.
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3
Pour mixture into pan and arrange sliced banana on top. Bake for 60 – 65 minutes, or until an inserted skewer comes out clean. Cool in pan briefly then turn onto rack to cool.
Method - Glaze
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1
Whisk together Maple Syrup and Vanilla Extract and drizzle over banana bread to serve.
Recipe Note:
Cake can be kept for up to 3 days in an airtight container.
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