Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Secret ingredient banana bread
Mayonnaise is the secret ingredient that makes this dairy-free banana bread recipe utterly moist and delicious. We've used agave syrup as a sweetener, but honey or maple syrup work just as well
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Ready in 1 hours
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 12
Ingredients
- 1 tsp oil
- 5 ripe bananas
- 175g dark brown sugar, plus extra for dusting
- 3 eggs
- 120g mayonnaise
- 1 tsp vanilla bean paste
- 220g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp agave
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 2lb loaf tin with the oil. Mash 4 of the bananas until chunky.
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2
Put the sugar, eggs, mayonnaise and vanilla bean paste in a large bowl and whisk together until all the ingredients are well combined. Add the mashed bananas.
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3
Mix together the plain flour, bicarbonate of soda, baking powder and cinnamon and add to the wet ingredients. Gently fold together until all the flour is incorporated and you have a smooth batter. Pour into the prepared tin. Place the reserved banana down the middle of the cake, cut side up. Dust with 2 tsp sugar.
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4
Bake in the oven for 50-60 minutes, until well risen and a skewer inserted in the middle comes out clean. Take out of the oven and brush with the agave to glaze. Leave to cool in the tin for 15 minutes, then remove and leave to cool completely on a wire rack.
