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Australian Women's Weekly Banana Bread Recipe, with a jam glaze. Better than store bought
Preheat oven to 180c/160c Fan Forced.
Grease 14cm x 21cm loaf pan and line base and long sides with baking paper, extending paper 5cm above long sides. Add some extra oil or butter to help stick the baking paper to the pan if needed.
Beat butter, vanilla extract and sugar in a small bowl until light and fluffy.
Beat in eggs one at a time. Transfer to large bowl and stir in Banana, then sifted flours, in 2 batches. After this, you can fold in the walnuts into the mix, if desired. Spread mixture into the pan.
Cover pan with pleated foil, and bake for 40 mins.
Uncover and bake for a further 30 mins. Test if ready by inserting a knife into the center and it should come up clean. Stand for 5 mins and cool on wire rack.
Optional Glaze - In the last 5 mins of baking, quickly heat up the 2 teaspoons of jam in the microwave for 10 secs until melted. (If not, use 5 sec intervals until jam has melted). Spread melted jam over the top of the bread and return to oven for the last 5 mins.
Slice when cooled, and keep in an air tight container.
You can toast the banana bread to re-heat it when eating.
Serve plain, with butter or with jam.
When cooled, individual wrap each piece in clingwrap for a quick on the go snack.
Substitute 1/2 quantity of Sugar with Honey for an even tastier alternative.
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