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Deliciously moist and tender brown sugar banana bread!
A deliciously moist, and tender banana loaf that is FULL of banana flavour – what’s not to love about this quick and easy recipe?
This recipe is so quick and easy to make, and I love how versatile it is, too! You could add anything from berries to nuts to chocolate chips. You could even throw in some fruit zest – it’s entirely up to you!
For the bananas in this recipe, I went and picked up my usual Fairtrade bananas from my local Co-Operative. You can find them here, down the fruit and vegetables aisle.
You can find a wide variety of Fairtrade products at The Co-Operative, anything from fruit to chocolate, to tea and coffee. Did you know that The Co-Operative were the first major retailer to champion Fairtrade, pioneering the sale of fairly traded goods before the Fairtrade Mark was even introduced? I like to buy Fairtrade products when I can, because I know the products are great quality at fair prices, and I love knowing that I am supporting the farmers and workers who are growing the foods we can simply buy at our local stores.
This is my favourite banana bread recipe for several reasons, three of which are, 1. The right amount of baking powder gives a beautiful rise. 2. The little bit of buttermilk and brown sugar makes a very soft and moist crumb. And 3. It’s full of banana flavour, coming from 4 medium bananas. Delicious. This recipe really does make the perfect banana loaf!
I hope you enjoy this recipe just as much as I do. Enjoy!
My Favourite Banana Bread
- 2 cups plain flour 250g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, softened
- 3/4 cup light brown sugar 150g
- 2 large eggs
- 1/4 cup buttermilk 60ml
- 4 medium Fairtrade bananas peeled and mashed
Preheat the oven to 180C/350F/Gas 4. Spray or butter a 9x5" loaf pan, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the sugar and mix until combined. Add the eggs, buttermilk, and mashed banana, and mix until combined. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Pour the batter into the prepared pan, and bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
Allow to cool completely in the pan on a wire rack before removing and slicing.
Banana bread keeps fresh in an airtight container at room temperature or in the fridge for up to a week.
NotesAdapted from allrecipes
If you’d like to take part in Fairtrade Fortnight 2016, find resources and information to help you prepare here!