Today is National Banana Day, a day to herald one of our most versatile and favourite fruits!
To celebrate, Australian Bananas are running a national competition to crown Australia’s best banana bread!
The winner will walk away with some Australian Bananas merchandise and the bragging rights of perfecting one of Australia’s favourite baked goods, banana bread.
The competition will be judged by self-proclaimed ‘Banana Bread Queen’ Susie Burrell, a dietitian that spent 10 years working at The Children’s Hospital and with elite sporting teams including the St George Illawarra Dragons and the South African Blue Bulls.
The rules for the competition are simple:
- Create your banana bread;
- Share a photo and a description (25 words max) and tag the hashtags #nationalbananaday2020 on either AustralianBananas Facebook or Instagram.
- Put the kettle on and enjoy!
Entries close on 8 May, 2020.
Want to enter the comp but don’t have a recipe?
Australian Bananas have you covered!
For the banana bread:
- 125g butter, softened
- 1 cup brown sugar
- 1/4 cup golden syrup
- 2 eggs
- 4 Cavendish Bananas, mashed (2 cups)
- 1¾ cups plain flour, sifted
- 1 tsp baking powder, sifted
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ cup walnuts or pecans, chopped
For the spread:
- Sliced Cavendish or Sugar Bananas & extra maple syrup, to serve
- Maple cream cheese spread
- 250g cream cheese, softened
- 1 tsp vanilla bean paste
- ¼ cup maple syrup
Preheat oven to 160°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan.
Cream the butter, sugar and golden syrup with electric mixer until pale and creamy. Add the eggs one at a time and beat until well to combined. Stir in the banana. Sift the flour, baking powder, bicarbonate of soda and cinnamon over the banana mixture. Stir to combine. Fold in the walnuts.
Spoon the mixture into prepared loaf pan. Bake for 60–65 minutes or until cooked when tested with a skewer. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve as is or toasted spread with maple cream cheese spread, sliced banana and drizzle maple syrup.
For the spread; beat cream cheese and vanilla until smooth and cream. Add the maple syrup and beat until well combined
Tip: Banana bread will keep 5 days in an airtight container at room temperature. Alternately slice and wrap in plastic and freeze for up to 3 months.
For a banana bread recipe with coconut: click here
For a gluten free banana bread recipe with coconut: click here
For more Australian Bananas recipes: click here