Banana Bread Rusks - The Sweet Rebellion
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22 Aug Banana Bread Rusks

Posted at 18:22h in Biscuits & Cookies, Recipes by
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Although we’ve never met in person, I feel like I’ve known Caroline Toich for years. She is the masterful baker behind Sweet Caroline’s Cakery and I’ve been following her Instagram account closely ever since I saw one of her beautiful creations.

Recently I spotted a batch of freshly made Banana Bread Rusks on Caroline’s Instagram stories and immediately contacted her for the recipe. After one bite I knew the recipe was a winner. I asked her if I could share it with all of you, and she kindly agreed!

These Banana Bread rusks start out as a sweet, dense banana loaf and go on to become deliciously crunchy hunks of dunking joy. The process of slowly drying out the rusks fills your house with the sweet aroma of toasty banana bread for several hours (which my husband found so torturous he claimed he had to leave the house as he couldn’t get any work done.) That is indeed the most difficult part of the recipe, enduring the long wait while the rusks have dry out and then cool. Your reward? A hot cuppa with the perfect companion!

Ingredients:

125g butter, softened
300g sugar 
1tsp vanilla 
3 large eggs 
300g ripe bananas, mashed 
300g flour
1 tbsp baking powder
½tsp bicarbonate of soda
¼tsp salt 
30g buttermilk

Directions:

  • Preheat the oven to 170°C. Grease and line 1 large loaf tin (approx 25 x 13 x 8cm). If you have a smaller loaf tin (20 x 11 x 7cm, make two thrids of the mixture).
  • Cream together the butter, sugar and vanilla. Gradually add the eggs and beat well, then mix in the mashed banana.
  • Stir together the flour, baking powder, bicarbonate of soda and salt, then add to the banana mixture along with the buttermilk and mix until combined.
  • Bake for about 70 minutes, or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the pan, then transfer to a cooling rack and leave to cool completely.
  • Slice the banana bread into rusk-sized pieces (about 4cm wide) and place back on the cooling rack. Place in an 80°C oven and dry out for 4-5 hours. Cool completely then store in an airtight container.


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6 Comments
  • Caroline Bowman
    Posted at 15:29h, 24 August Reply

    these look like real winners for my banana-bread-and-rusk-loving family! Would it be possible to employ the same method with a banana bread recipe I already have, one that’s quite similar to the one outlined, but not identical? Or does it rely on it being done using this recipe?

    • Astrid
      Posted at 12:13h, 04 September Reply

      Hi there! I have only tried it with this recipe which produces as a rather dense loaf. I’m sure using your own recipe would work too, but perhaps result in a slightly different rusk texture. If you try, please let me know!

  • Victoria
    Posted at 15:48h, 13 February Reply

    Hello Astrid!
    Do you think it would be alright to add some raisins and nuts to the batter before baking?

    • Astrid
      Posted at 09:50h, 27 February Reply

      Hi Victoria! That’s a great idea and I’m sure that would work well :).

  • Natasha
    Posted at 22:00h, 20 February Reply

    What Can I substitute in place of eggs. I am vegetarian.

    • Astrid
      Posted at 11:13h, 28 February Reply

      Hi there! I haven’t made the recipe without eggs, but you could try using applesauce or plain yoghurt (60ml per egg)

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