Ingredients:

  • 280 g (2 ¼ cups) All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon (optional)
  • 115 g (½ cup) Unsalted Butter, softened
  • 180 g (¾ cup, packed) Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • 350 – 400 g Very Ripe Bananas, mashed (about 1 ½ cups puree)
  • 30 ml (2 Tbsp) Buttermilk or Whole Milk mixed with ½ tsp lemon juice
  • 30 ml (2 Tbsp) Golden Syrup or Honey

Instructions:

  1. Preheat oven to 175°C (350°F). Lightly grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
  3. In a large mixing bowl (or stand mixer), beat the softened butter and brown sugar together on medium speed until the mixture is light and fluffy (3 to 4 minutes).
  4. Add the eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Stir in the vanilla extract.
  5. In a separate bowl, stir the mashed bananas, buttermilk (or soured milk), and Golden Syrup together.
  6. Pour the banana mixture into the butter/sugar mixture and mix until just combined. The mixture may look slightly curdled, which is normal.
  7. Gently pour the dry mixture into the wet ingredients. Using a rubber spatula, fold the batter together until just combined. Stop mixing the second you no longer see streaks of dry flour; do not overmix.
  8. Pour the batter evenly into the prepared loaf pan. Bake for 60 to 70 minutes. If the top begins to brown too quickly (around the 40-minute mark), loosely tent the pan with foil.
  9. The loaf is done when a wooden skewer inserted into the centre comes out with only a few moist crumbs attached.
  10. Let the loaf cool in the pan for 10 minutes before using the parchment paper handles to lift it out. Transfer the loaf to a wire rack to cool completely before slicing.