With all this extra time and a taste for freshly-made baked goods, the internet has turned its attention to a few key items of late: sourdough, carrot cake and banana bread.
Banana bread is one of the best baking returns on investment, as a short 40 minutes in the kitchen (30 hands-off cooking time) results in a warm, sticky, sweet cake. Because let’s face it, it’s cake.
If you’ve ever hinted to the Instagram algorithm that you’re interested in food, you may have seen the latest banana bread trend, which I will call the banana split.
Honestly, it’s just a great way to use up extra ripe bananas, and it looks a treat.
I decided to try it out two ways, one in the classic loaf style, and the other utilising the banana’s natural bend.
Brown that butter
For the second bake I took the butter in our Managing Editor Farah’s easy banana bread recipe to nut brown (admittedly after her mentioning it as a signature move), and instead of creaming it with the sugar, mixed everything but the flour in a bowl, then folded the flour through.
I poured the batter into a bundt pan, then grabbed my sliced bananas arranging them with their natural bend in mind, creating the burnt butter banana bundt.
Put your banana bread out on display and tag us on Instagram at @sbsfood or simply snap and share a glory shot or hot tip in our brand-new SBS Food - Recipes Facebook Group.
Brown butter banana bread bundt. Source: Camellia Aebischer
