Banana Bread

  1. 1 2/3 cups (250g) plain flour

  2. 1 tsp bicarbonate soda

  3. 2 tsp ground cinnamon

  4. ¼ tsp salt

  5. ½ cup (125ml) olive oil

  6. 1 cup (160g) brown sugar

  7. 2 tbsp (40ml) Queen Pure Maple Syrup

  8. 2 tsp Queen Celebrating 120 Years Pure Vanilla Extract

  9. 2 large eggs

  10. 3 large ripe bananas (400g), mashed

  11. 2 tbsp (40ml) natural yoghurt

  12. 1 ½ cups (180g) walnuts, chopped

  13. 1 ripe banana, sliced

Method - Cake

  1. 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.

  2. 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.

  3. 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

  1. 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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