Banana bread
One pack makes 2 loaves
This pack of flour makes 2 loaves of delicious banana bread! Make it all up at once and freeze the loaves/muffins or follow the single recipe below.
I’ve been making this recipe for nearly a decade and it never lets us down. It’s one of those I-can’t-believe-it’s-not-gluten recipes that whips up in minutes. Try it warm with caramel sauce & vanilla ice cream for an easy dessert that wows!
Recipe for 1/2 package, makes one loaf 9x5”
Ingredients:
250 g Pancake & Baking Mix (1/2 pack)
3 large very ripe bananas (350-375 g)
1/4 cup (57 g) melted butter or oil (I love olive oil here!)
1 large egg, room temperature ** see notes for egg-free option”
1/3 cup (75-80 g) packed brown sugar*
1 tsp pure vanilla extract
Optional add-ins:
1 tsp cinnamon
1/2 cup chocolate chips and/or walnuts
*the mix already contains a little sugar but I enhance & moisten it with brown sugar. Don’t miss out on it. I’ve made this a reduced sugar recipe & very ripe bananas lend for added natural sweetness also.)
**eggs: 1/2 tsp soda, 1 Tbsp vinegar , 1 Tbsp extra oil & ensure you have at least 350 g banana. I do not recommend chia/flax eggs here but a commercial egg replacer here such as Bob’s Red Mill works great
Directions:
Preheat the oven to 350°F.
Mash the bananas in a large bowl, add the melted butter or oil. Now add the very well beaten egg if using. (Tip: Whisk the egg well to give extra lightness to the bread.)
Stir in the sugar to the wet ingredients to dissolve a little in the wet mix. Add vanilla. Add in the flour and mix well until combined and no dry patches remain. Add in extras at this point if using.
Pour the batter into a buttered or parchment lined loaf pan
Bake for 45-55 minutes depending on your loaf pan. Tip: if browning too much after 30 minutes cover with a piece of parchment. Insert a toothpick to check for doneness.
