Name: Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 slices
Ingredients: 4 large ripe bananas (very ripe — more banana means more flavour and moisture); 350 g plain flour; 200 g caster sugar; 115 g unsalted butter (melted and cooled); 2 eggs (lightly beaten); 1 tsp baking soda; ½ tsp fine sea salt; 1 tsp vanilla extract; ½ tsp ground cinnamon; ¼ tsp ground nutmeg (freshly grated if possible)

This is a demo recipe showing how Remixipe works: passes, variations, and forks.

Whakarite: 15 minutesTunu: 60 minutesTapeke: 1h 15minWāhanga: 10 slicesMāmā

banana breadbakingquick breadloafsweet

Ingredients

Serves 10

4 largeripe bananas(very ripe — more banana means more flavour and moisture)

350 gplain flour

200 gcaster sugar

115 g~unsalted butter(melted and cooled)

2eggs(lightly beaten)

1 tsp~baking soda

½ tsp~fine sea salt

1 tsp~vanilla extract

½ tsp~ground cinnamon

¼ tsp~ground nutmeg(freshly grated if possible)

Add all to list (10 servings)

Nutrition

Nutrition per serving

Estimated

Calories	335kcal
Protein	4g
Carbohydrates	59g
of which sugars	26g
Fat	10g
Fibre	2g

Some ingredients couldn't be matched (eggs) — actual values may be higher.

Method

Preheat oven to 180°C fan. Grease and line a 900g loaf tin with baking paper.
Mash the bananas thoroughly in a large bowl until mostly smooth — a few lumps are fine.
Add the melted butter, sugar, eggs, and vanilla. Stir to combine.
Sift in the flour, baking soda, and salt. Fold gently until just combined. Do not overmix — a few streaks of flour are fine.
Pour the batter into the prepared tin and smooth the top.
Bake for 55–65 minutes until a skewer inserted into the centre comes out clean. Cover loosely with foil if the top is browning too fast.
Cool in the tin for 10 minutes, then turn out onto a wire rack. Best eaten slightly warm.

Ingredients

Nutrition

Nutrition per serving

Method

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Banana Bread