Name: Banana loaves with muesli topping
Cook time: 25 min
Total time: 25 min
Ingredients: 75 gram butter, softened; 1/3 cup (75g) firmly packed brown sugar; 1 egg; 3/4 cup (110g) self-raising flour; 1/4 teaspoon bicarbonate of soda; 1/2 cup mashed overripe banana; 1/4 cup (60g) sour cream; 1 tablespoon milk; 3/4 cup (75g) untoasted muesli; 1/4 cup (35g) dried cranberries

Banana loaves with muesli topping

These fluffy banana loaves with crunchy topping make a lovely accompaniment to a hot cup of tea.

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Makes 6 Item

Cook

25M

Ingredients

75 gram butter, softened

1/3 cup (75g) firmly packed brown sugar

1 egg

3/4 cup (110g) self-raising flour

1/4 teaspoon bicarbonate of soda

1/2 cup mashed overripe banana

1/4 cup (60g) sour cream

1 tablespoon milk

3/4 cup (75g) untoasted muesli

1/4 cup (35g) dried cranberries

Method

1.Preheat oven to 180ºC (160ºC fan-forced). Grease six holes of 8-hole (¾-cup/180ml) petite loaf pan.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg. Stir in sifted dry ingredients, banana, sour cream and milk.

3.Spoon mixture into greased pan holes; sprinkle with combined muesli and cranberries.

4.Bake loaves about 25 minutes. Stand loaves in pan 5 minutes; turn, top-side up, onto wire rack to cool.

You need about 1 large overripe banana (230g) to get the required amount of mashed banana.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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