Miguel’s Banana Bread
Are you even in isolation if you’re not baking banana bread? It seems everyone is doing it but are they doing it right? Miguel’s isolation banana bread is so simple, delicious and is a great way to use up those ripe bananas that are sitting on your bench browning. Plus it only uses a few pantry staples, nothing too fancy! Perfect for breakfast because anything goes while in iso, right?
What you’ll need:
What to do:
- Preheat oven to 175C
- Sift the flour and baking powder into a large bowl. Add the walnuts and cinnamon and stir until evenly combined.
- In another bowl mash the ripe bananas until smooth. Add the softened butter, leaving small visible bits in the mixture. Add the two egg yolks and maple syrup and mix until smooth.
- Add the dry ingredients into the wet ingredients
- Take the two egg whites and beat well to fill with air. Fold gently into the banana batter
- Pour the batter into a greased and floured 11cm loaf tin.
- Top with the sliced banana and drizzle with the additional maple syrup and put it in the oven to bake for 60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
A good tip:
Overripe bananas are the key to the best tasting banana bread. They will be easier to mash, sweeter and more flavoursome. Because they have so much natural sweetness, you can use more bananas, and less sugar!