Get ready for a comforting slice of South African tradition with our easy Banana Bread recipe! Also affectionately known as Piesangbrood, this truly classic bake is renowned for its irresistibly soft, beautifully moist texture – making it absolutely perfect for using up those overripe bananas sitting in your fruit bowl. This is a wonderfully no-fuss bake that consistently delivers delicious results. It’s an ideal treat for a wholesome breakfast, a welcome addition to school lunchboxes, or simply for that cosy mid-morning coffee break. Bake a proud South African favourite that everyone will adore!
South African Banana Bread (Piesangbrood)
A soft, moist, and easy South African Banana Bread recipe (Piesangbrood) made with ripe bananas. A classic teatime favourite, perfect for breakfast or a sweet snack.
Ingredients
- 3 bananas overripe
- 1 cup sugar white
- 120 grams butter
- 2 eggs
- 2 cups flour
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- pinch salt
Instructions
- Preheat oven to 180°C.
- Using a mixer, cream the butter or margarine and sugar in a bowl until light and creamy.
- Stir in the mashed bananas and beat to combine thoroughly.
- Beat in the eggs, one at a time, blending well.
- Sift the flour and salt into the mixture and stir to blend well.
- Dissolve the bicarbonate of soda in the water and stir into the mixture, then stir in the baking powder.
- Pour the batter into a greased loaf tin and bake in the oven until done about 45 minutes.
Notes
Tips for the Perfect Piesangbrood:
- Banana Ripeness: The riper the bananas, the better! Overripe bananas (with lots of brown spots) are sweeter and more fragrant, giving your banana bread a richer flavour and extra moisture. If your bananas aren't quite ripe enough, you can bake them in their skins at 150°C for 15-20 minutes until they turn black.
- Don't Overmix: Once you add the flour, mix the batter just until the ingredients are combined and no dry streaks remain. Overmixing can develop the gluten, leading to a tougher, less tender banana bread.
- Checking for Doneness: To ensure your banana bread is perfectly baked, insert a skewer or a clean knife into the centre of the loaf. If it comes out clean, your bread is done. If not, bake for a few more minutes and check again.
- Cooling Properly: Allow the banana bread to cool in the loaf tin for about 10-15 minutes after removing it from the oven before transferring it to a wire rack. This helps it hold its shape and prevents it from becoming soggy.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. It also freezes beautifully for up to 3 months; simply slice it before freezing for easy portioning.
- This South African Banana Bread is absolutely delicious on its own, but also heavenly sliced and spread with a little butter or cream cheese.
- Perfect for a warming breakfast with a cup of tea or coffee.
- A fantastic addition to school lunchboxes or as a mid-morning snack for adults.
- Serve it as a sweet treat at teatime with friends and family.
- Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for added texture and flavour.
- Chocolate Chip Delight: Stir in ½ cup of chocolate chips (milk, dark, or white) for an extra sweet twist.
- Spiced Banana Bread: Add 1 teaspoon of ground cinnamon or a pinch of nutmeg along with the dry ingredients for a warmer, spicier flavour profile.
- Dried Fruit: Add ½ cup of raisins or chopped dried cranberries for extra sweetness and chewiness.
Nutrition
Calories: 2984kcalCarbohydrates: 473gProtein: 42gFat: 110gSaturated Fat: 65gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 4gCholesterol: 585mgSodium: 2638mgPotassium: 1690mgFiber: 16gSugar: 244gVitamin A: 3701IUVitamin C: 31mgCalcium: 488mgIron: 15mg
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