Banana bread is an old-time breakfast favourite. Sweet and moist with a hint of spice, this bread can be served fresh or toasted, with the whipped cinnamon butter providing a little extra decadence. This bread is the perfect end for over-ripe bananas.
Artwork by Josh Rufford (pen on paper)
Banana Bread with Whipped Cinnamon Butter
Preparation time: 20 minutes
Cooking time: 1 hour
3 very ripe bananas
125 g (41/2 oz) unsalted butter, melted
110 g (33/4 oz/1/2 cup) caster (superfine) sugar
1 egg, lightly beaten
1 teaspoon natural vanilla extract
225 g (8 oz/11/2 cups) plain (all-purpose) flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
90 g (31/4 oz/3/4 cup) roughly chopped walnuts
a pinch of salt
Whipped cinnamon butter
2 teaspoons ground cinnamon
100 ml (31/2 fl oz) pouring (whipping) cream
Preheat the oven to 180°C (350ºF/Gas 4). Lightly grease a 9.5 x 22 x 6 cm (33/4 x 81/2 x 21/2 inch) loaf (bar) tin, and line the base with baking paper.
In a large mixing bowl, mash the bananas with a fork. Add the melted butter, sugar, egg and vanilla extract. Stir gently until well combined. Sift in the combined flour, baking powder, cinnamon and cloves. Add the walnuts and salt and mix until just combined. Pour into the prepared tin and bake for 50 minutes–1 hour, or until a skewer inserted into the centre of the bread comes out clean. Remove from the oven and allow to cool for 5 minutes, before turning out onto a wire rack to cool completely.
To make cinnamon butter, combine the cream and cinnamon in a large mixing bowl. Whisk using electric beaters until the cream thickens to a butter-like consistency. Refrigerate until ready to serve.
Serve slices of the banana bread, warm or cold, with cinnamon butter and a piping hot cuppa.