From easy lunches and dinners to delicious desserts, this collection of easy budget-friendly recipes from RACV Club chefs will make your family meals a breeze.
Best ever banana bread recipe
With its sweet and fruity flavour, moist texture, and super soft crumb, this recipe from the RACV Club kitchen makes the best banana bread ever.
Perfect for breakfast, brunch or a snack, banana bread has broad appeal. You can eat it plain, spread it with butter, or serve it warm with yoghurt and berries. Some people love it with cream cheese frosting, but all you need to decorate this delectable loaf are a few slices of banana on top.
Even if you don't consider yourself much of a home cook, you'll find this recipe from the RACV Club kitchen easy to follow and the result will make you proud, especialy if you follow the tips below.
Make a loaf on a Sunday for afternoon tea and all the family can enjoy a slice the next day, either at work or school.
Six banana bread baking hacks
Go bananas for light, fluffy, sag-free banana bread.
Best Banana Bread Ever
Ingredients
- 260g plain flour
- 1.5 tsp cinnamon powder
- 15g baking soda
- 1 tsp salt
- 110g butter
- 320g brown sugar
- 1.5 tsp vanilla extract
- 160ml warm milk
- 1.5 tbsp honey
- 4 eggs
- 6 large ripe bananas, mashed
- 120g walnuts, crushed
Method
- Preheat a fan-forced oven to 160°C.
- Lightly coat a 24cm x 10cm loaf tin with non-stick spray and line with baking paper, leaving a generous overhang on long sides.
- Sift flour, baking soda, cinnamon and salt in a medium bowl and whisk to evenly disperse.
- Using an electric mixer on medium-high speed, beat brown sugar, warm milk, vanilla extract, honey and butter in a large bowl until light and fluffy (about 4 minutes). Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
- Reduce speed to low, add flour mixture, and mix until just combined. Be careful not to overmix at this stage as it will toughen the mixture. Add bananas and mix until just combined. Fold in walnuts.
- Scrape batter into prepared pan, being careful to keep the side of the tin clean. Smooth the top and place in the oven. (If you have extra bananas, you can even slice one in half and place on top.)
- Bake for approximately 60–65 minutes, or until a skewer inserted into the centre comes out clean. Transfer pan to a wire rack and let the bread cool in the pan for one hour. Turn out and allow to cool completely before slicing.