toasted banana bread
 

Toasted banana bread is a stalwart for brekkie in Australia; it's on nearly every cafe menu and blackboard. It is always toasted and always served with loads of butter. It's simple and yum!

makes 1 loaf

for the loaf
4 very ripe bananas
120g butter or margarine,
softened, plus extra for greasing 90g caster sugar
90g soft light-brown sugar
2 eggs, beaten
240g self-raising flour
40g wholemeal flour
1 tsp ground cinnamon
1 tbsp clear honey
1 tbsp maple syrup

for the maple butter
100g butter, softened
2 tbsp maple syrup

Heat the oven to 180C (fan 160C). Grease a 900g loaf tin. In a large bowl, mash the bananas really well with a fork. In a separate large bowl, beat the butter and sugars until light and fluffy, then mix in the eggs. Add the mashed bananas and mix again.

Stir in the flours and cinnamon, and then the honey and maple syrup. Scrape the mixture into the tin and bake for 30 minutes. Then lower the heat to 150C (fan 130C) and bake for a further 10 minutes until it's golden brown and a skewer inserted into the centre comes out clean.

Meanwhile, make the maple butter. Whip the butter with a balloon whisk until it's white and fluffy, then whisk in the maple syrup. Turn the bread out onto a wire rack and try to leave it to cool. You can eat the bread as it is or toast it under a grill — I fry mine in a dry pan and spread it with lashings of maple butter.