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Best Banana Loaf Recipe In Nz

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Easiest Way to Make Yummy Banana loaf BEST RECIPE
Easiest Way to Make Yummy Banana loaf BEST RECIPE from weldersofthepoisonpen.blogspot.com

Description

Banana loaf is a classic Kiwi treat and a perfect way to use up ripe bananas. This recipe is an easy and delicious way to make the best banana loaf in New Zealand. It's moist, sweet, and packed with banana flavor. It's perfect for breakfast, afternoon tea or as a dessert.

Prep time:

15 minutes

Cook Time:

1 hour

Ingredient:

  • 3 ripe bananas, mashed
  • 1/2 cup of unsalted butter, melted
  • 1 cup of caster sugar
  • 2 large eggs, beaten
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of sour cream

Equipment:

  • Measuring cups and spoons
  • A mixing bowl
  • A whisk
  • A spatula
  • A 9x5 inch loaf pan
  • Parchment paper

Method:

  1. Preheat the oven to 180°C. Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a mixing bowl, combine the mashed bananas, melted butter and caster sugar. Mix well.
  3. Add the beaten eggs and vanilla extract to the banana mixture. Mix well.
  4. In a separate bowl, sift the flour, baking soda and salt.
  5. Add the flour mixture to the banana mixture, alternating with the sour cream. Mix until just combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
  8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Slice and serve!

Notes:

  • You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
  • Make sure to use ripe bananas for maximum sweetness and flavor.
  • Store the banana loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition Info:

  • Calories: 308
  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 71mg
  • Sodium: 261mg
  • Carbohydrates: 47g
  • Fiber: 2g
  • Sugar: 28g
  • Protein: 4g

Recipe FAQ:

Can I freeze banana loaf?

Yes, you can freeze banana loaf. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. It will keep for up to 3 months in the freezer.

Can I use yogurt instead of sour cream?

Yes, you can use yogurt instead of sour cream. It will give the banana loaf a slightly tangy flavor.

How long will banana loaf last?

Banana loaf will last for up to 3 days at room temperature or up to a week in the fridge.

Recipe Tips:

  • Make sure to grease and line your loaf pan to prevent the banana loaf from sticking.
  • Don't overmix the batter. Mix until just combined to avoid a tough and dry loaf.
  • If your bananas aren't ripe enough, you can speed up the ripening process by placing them in a paper bag with an apple or a tomato for a day or two.

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