This baking delight was found in a NSW Sunday Paper from 2009 in which Donna Hay published a selection of recipes from her new cookbook. I chose this one out of the eight featured because the article claimed it was fool-proof, easy and tasty – it proved to be all of these things as promised.
It was extremely simple to make; all the ingredients are thrown into a bowl, mixed and then poured into the baking tin. I made two amendments to the recipe: I added 1/4 – 1/2 cup of chopped maple pecans to the mix and sprinkled 2-3 tablespoons of brown sugar over the top of the mix before placing the tin in the oven to bake.
The banana bread is moist and full of flavour. It can be eaten on its own or with a little bit of butter (well let’s be honest, a lot of luscious butter). The maple pecans add a great texture and the brown sugar adds a caramel sweetness to this amazing treat. Serve with your favourite hot beverage or alone as an afternoon snack. It freezes well but I would recommend you slice and wrap each piece separately before freezing.
Simple Banana Bread by Donna Hay
- 4 medium ripe bananas (800g), chopped and mashed
- 1/2 cup (125ml) light olive oil or vegetable oil
- 3 eggs, lightly beaten
- 1 1/2 cups (260g) brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) self raising (self-raising) flour, sifted
- 1 teaspoon ground cinnamon
Gourmet Salvor Additional Ingredients:
- 1/4 – 1/2 cup chopped maple pecans
- 2-3 tablespoons brown sugar
- Preheat oven to 160oC (325oF).
- Place the mashed bananas in a medium bowl and add the oil, eggs, sugar and vanilla and whisk to combine (add chopped maple pecans if using).
- Add the sifted flour and cinnamon and mix to combine.
- Pour into a lightly greased 25cm x 11cm loaf pan lined with non-stick baking paper. Sprinkle with 2-3 tablespoons of brown sugar (optional) before you bake for 1 hour and 10 minutes or until a skewer inserted comes out clean.
- Allow to cool for 5 minutes, before turning out onto a wire rack to cool completely.
Complexity Rating: – Easy peasy!