Easy and tasty banana bread

Banana bread is one of those classic comfort bakes that never goes out of style. It’s simple, delicious, and always a crowd-pleaser. You’ll find it in many cafes, usually served in a humble loaf slice with a bit of butter on the side. While it’s undeniably tasty, the presentation often stays quite simple.

That’s where the bubble mould comes in. Instead of baking banana bread the traditional way, you can elevate it into something that looks straight out of a cafe display. The bubble mould transforms this everyday bake into a fun, elegant centrepiece that feels special enough for guests, yet is still easy to whip up at home. And the best part? You can play with flavours. Whether you’re a Biscoff lover or a choc chip fan, this recipe gives you both options so you can make it your own.

Ingredients:


• 3 ripe bananas (peeled) Ingredients:

• 100g melted butter
• 1 tsp baking powder
• Pinch of salt
• ½ cup sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• Optional add-ins: Crushed Biscoff biscuits and Biscoff spread OR Chocolate chips and hazelnut spread

Method:

1. Preheat oven to 160°C (fan forced).

2. In a large bowl, mash the bananas until smooth.

3. Add melted butter, baking powder, salt, sugar, vanilla extract, and beaten egg. Mix until fully combined.

4. Add the self-raising flour and fold through the mixture until just combined.

5. Choose your flavour. For the Biscoff version, fold in crushed Biscoff biscuits and swirl some Biscoff spread on top before baking. For the choc chip version, place choc chips in the base of the mould and fold more choc chips into the batter.

6. Pour the batter into the mould.

7: Bake for 50–60 minutes or until a skewer inserted in the centre comes out clean.

8: Allow to cool, then flip onto a serving plate and decorate as desired. Enjoy.

This banana bread is just as easy as the classic version, but the bubble mould takes it to the next level. Whether you serve it with a drizzle of melted Biscoff spread, a dusting of icing sugar, or just as is, it’s guaranteed to impress.