Banana Bread Recipe Australian Women's Weekly
Banana bread is a classic comfort food that has been enjoyed by generations. It's a simple and delicious treat that can be enjoyed at any time of day, whether for breakfast, as a snack, or even as a dessert. The Australian Women's Weekly is known for its delicious and reliable recipes, and their banana bread recipe is no exception. In this article, we will go through the details of how to make the perfect Australian Women's Weekly banana bread recipe.
The Ingredients You Will Need
The first step to making the perfect banana bread is gathering all the necessary ingredients. Here's what you'll need:
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (75g) plain flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 3/4 cup (165g) caster sugar
- 1/2 cup (125ml) vegetable oil
- 2 eggs, lightly beaten
- 3 overripe medium bananas, mashed (about 1 1/4 cups)
- 1/2 cup (125ml) buttermilk
- 1 teaspoon vanilla extract
It's important to use overripe bananas in this recipe as they are sweeter and easier to mash. The buttermilk in the recipe helps to keep the bread moist and tender, while the vegetable oil gives it a soft and tender crumb.
The Method
Once you have gathered all the ingredients, it's time to start making the banana bread. Here's how you can do it:
- Preheat your oven to 180°C (160°C fan-forced). Grease and line a 22cm x 12cm (base measurement) loaf pan with baking paper.
- In a large bowl, sift together the self-raising flour, plain flour, cinnamon, bicarbonate of soda, and salt. Stir in the caster sugar and make a well in the centre.
- In another bowl, whisk together the vegetable oil, eggs, mashed bananas, buttermilk, and vanilla extract until well combined.
- Pour the wet ingredients into the well in the dry ingredients and gently fold until just combined. Do not overmix the batter as it can result in a tough bread.
- Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 1 hour or until a skewer inserted into the centre of the bread comes out clean.
- Leave the bread to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the bread warm or at room temperature. It can also be toasted and served with butter or your favourite spread.
Tips for Making the Perfect Banana Bread
While the Australian Women's Weekly banana bread recipe is easy to follow, there are a few tips that can help you get the perfect result:
- Always use overripe bananas as they are sweeter and easier to mash.
- Do not overmix the batter as this can result in a tough bread. Only fold the wet and dry ingredients together until just combined.
- To make the bread more flavourful, you can add a handful of chopped walnuts or pecans to the batter.
- If you don't have buttermilk, you can make your own by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let this mixture sit for a few minutes until it thickens and curdles.
- For a healthier version of the banana bread, you can substitute the caster sugar with coconut sugar or honey, and use whole wheat flour instead of self-raising and plain flour.
Conclusion
Now that you know the secret to making the perfect banana bread, it's time to try it out for yourself. The Australian Women's Weekly recipe is easy to follow and produces a delicious and moist bread that everyone will love. Whether you enjoy it as a snack or a dessert, this banana bread is sure to become a family favourite.