Lyle's Banana Bread Recipe

Name: Lyle's Banana Bread Recipe
Total time: 1 h
Yield: 8
Ingredients: 350g Ripe bananas, peeled weight, (4-5 medium size); 2 Large eggs (beaten); 50g Unsalted butter (melted); 150g Lyle's Golden Syrup + 1 tbsp for glazing; 185g Plain flour; 2½ tsp Dr Oetker Gluten Free Baking Powder; ½ tsp Salt; 60g Walnuts (roughly chopped); 1 Medium orange (tested); 1 Large banana (peeled) for decoration

This easy banana bread recipe yields a delectably moist and nutty loaf of yum. While delicious enough on its own, it’s even more incredible when gently pan-fried until crisp and golden. Drizzle with Lyle's Golden Syrup for the perfect pièce de résistance to wow your friends and family over a tasty weekend brunch.

Serves

PREP TIME

35 mins

COOK TIME

60-70 mins

INGREDIENTS

350g Ripe bananas, peeled weight, (4-5 medium size)
2 Large eggs (beaten)
50g Unsalted butter (melted)
150g Lyle's Golden Syrup + 1 tbsp for glazing
185g Plain flour
2½ tsp Dr Oetker Gluten Free Baking Powder
½ tsp Salt
60g Walnuts (roughly chopped)
1 Medium orange (tested)
1 Large banana (peeled) for decoration

INSTRUCTIONS

This is lovely for breakfast (or any time of day, to be honest) ... make it now!

How to make banana bread

Banana bread is a lovely treat for breakfast time, or at any time of day, to be honest! Follow this 7-step easy banana bread recipe and enjoy a luscious loaf of deliciousness!

1. Mash two-thirds of the banana to a smooth paste in a bowl, then add the rest, crushing into small chunks.

2. Preheat the oven to 170°C/150° Fan, 325°F, Gas 3 – while it’s warming up, combine the eggs, warm melted butter and Lyle’s Golden Syrup in a separate bowl, whisking until light and frothy.

3. Fold in the mashed bananas with a large metal spoon, sift over the flour, baking powder and salt. Lightly fold in, then add the walnuts and orange zest.

4. Spoon the soft mixture into a 900g (2lb) lined (or greased) loaf tin. Cut a final banana lengthways into thin slices and arrange three on top of the cake mixture (go on; be creative).

5. Bake for 50 minutes on the middle shelf then cover with foil and bake for a further 10-20 minutes, until golden and springy in the centre (a fine skewer inserted in the middle comes out clean). Leave in the tin for 15 minutes to initially cool down, and then turn out onto a wire rack to cool completely.

6. Warm 1 tablespoon of Lyle’s Golden Syrup in a small pan and brush over the top of the banana bread.

7. Cut into generous, thick slices. Indulge.

CHEF'S TIP

This blissful banana bread recipe is a great addition to a casual brunch or weekend picnic (or even for breakfast to get those mmm-inspired morning smiles!)
Try pairing your banana bread with a dollop of vanilla ice cream, or sprinkling it with small, dried fruit such as cranberries, raisins, or blueberries.
Be sure to store your banana bread in an airtight container and eat it within 4 days – if it lasts that long!