The KaiKai Book

Banana bread is a favourite in lunch boxes, for breakfast or afternoon tea. This banana bread recipe is super easy to whip up (RECIPE BELOW). The secret is to use very ripe, black-skinned bananas. It’s a great way to utilise those over ripe bananas – just pop them in the freezer until you’re ready to make banana bread. Enjoy this banana bread hot or slice it and freeze to enjoy for longer. EASIEST-EVER BANANA BREAD Serves 10-12 Prep 15 mins Cooking 1 hour. INGREDIENTS 2 cups (self-raising flour 1 cup (220g) brown sugar 150g butter, melted 1⁄2 cup (125ml) buttermilk 2 Coles Australian Free Range Eggs, lightly whisked 2 large ripe bananas, mashed COOKING METHOD 1. Preheat oven to 180°C. Grease and like the base and 2 long sides of a 10 x 22cm loaf pan. 2. Combine the flour and sugar in a large bowl. Whisk the buttermilk, butter, eggs and banana together in a medium bowl. Add to the flour mixture and stir to combine. Pour into the prepared pan. Smooth the surface. Bake for 50 mins-1 hour or until a skewer inserted in the centre comes out clean. 3. Cut into slices to serve. Serve warm or toasted.