Banana bread with malt butter

Toasted banana bread with malt butter

Toasted banana bread with malt butter

I made this banana bread for my Pop. He loves a piece of toasted banana bread for breakfast. When we came by some cheap, over-ripe bananas, he made it clear he wanted some banana bread. I made some banana cupcakes to satisfy Nan’s banana cake request and everyone was happy. I think the malt butter is a great breakfast accompaniment to a slice of this banana bread. It’s very simple to make, high in vitamin B, easy to spread and easy to store. It also has a great flavour, that’s not too sweet for breakfast. Although I made this for Pop, I have to say, I’ve thoroughly enjoyed it, and may in fact have had more slices than he has! :/

Banana bread

50 grams butter
¾ cup raw or light brown sugar
1 egg
½ cup mashed banana
1/4 cup milk
1 ½ cups flour
½ teaspoon bi-carb soda
1 cup walnuts, roughly broken

Malt butter

1/4 cup malt extract*
1/4 cup butter

*You’ll find tins of malt extract in the honey aisle of the supermarket.

To make the banana bread: Grease a loaf tine and preheat the oven to 180oC. Cream the butter and sugar. Mix in the egg. Add the mashed banana and milk. Sift over the flour and bi-carb soda. Mix to combine and fold through the walnuts. Tip the batter into the greased loaf tin and spread the batter evenly. You can make it higher on the edges than in the middle. Bake in a preheated oven for an hour or until a skewer inserted into the middle comes out clean. Store in an airtight container.

To make the malt butter: beat together the butter and malt until well combined; spoon into a small ramekin for serving; cover and store at room temperature until desired. The malt butter will keep at room temperature for a week, or longer in the fridge.

Serve slices of banana bread fresh or toasted, spread with malt butter.

This entry was posted in Brunch, Morning or afternoon tea and tagged . Bookmark the permalink.

2 Responses to Banana bread with malt butter

  1. Sounds delicious! Will be giving this a try when I have some browning bananas. Thanks for sharing and for the inspiration

    • Susan says:

      My pleasure Miss Foodie Fairy!

      Did you know you can freeze bananas when you’re they’re ripe. Then you can just pull them out when you want to cook with them. I just let them defrost enough to peel/slice the skin off. They also mash much easier that way.

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