Karen Martini's sisterly banana bread

This version of banana bread is super moist with a finely textured crumb.
This version of banana bread is super moist with a finely textured crumb. 

My pastry chef sister, Odette, was kind enough to give me this recipe – potentially after a little sisterly pressure. Th­is is really somewhere between banana bread and cake, with a super-moist and finely textured crumb.

Sisterly banana bread

100ml extra virgin olive oil

Recipe extract from <i>New Kitchen</i> by Karen Martini.
Recipe extract from New Kitchen by Karen Martini. 

1 × 70g egg

50g natural yoghurt

2g (¼ tsp) salt

170g plain flour

4g (1 tsp) baking powder

4g  (1 tsp) bicarbonate of soda

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200g pureed banana, plus 1 sliced banana

110g castor sugar

1. Preheat the oven to 170C fan-forced (190C conventional). Grease a 25-centimetre loaf tin and line with baking paper.

2. Combine the oil, egg, yoghurt and salt in a small bowl.

3. Add the flour, baking powder and bicarbonate of soda to a medium bowl and dry whisk to remove any clumps.

4. Add the pureed banana and sugar to the bowl of a stand mixer and beat on medium with the paddle attachment until incorporated.

5. Turn the mixer to low and gradually add the oil mix until incorporated. Add the flour mix and beat for three minutes until incorporated.

6. Tip the mix into the prepared tin, top with the sliced banana and bake for 25 to 30 minutes until cooked – the cooked cake will be springy to the touch, and a skewer will come out clean. Set aside to cool in the tin before unmoulding.

Serves 6–8
 

Recipe from New Kitchen by Karen Martini. Available now, Plum, RRP $44.99.