Banana bread

Actually it’s more like cake, but everyone calls it banana bread, so I’ll stick to that. I really don’t like overripe banana, but sometimes we have a few around. They work well in smoothies (you can freeze them in slices for that) but doing something else every once in a while is nice. The cake is really nice and fluffy, just like ‘normal’ cake, but has a subtle banana flavour. Serve it in thick slices, plain or with butter or cream cheese. I found that it got a bit dry after a day, for which popping the slice in the toaster is a great solution. The bread also freezes very well, so that’s an alternative for the toaster. It is also perfect as a quick bake for when people come over unexpectedly, made with ingredients I always have in the pantry, and a bit different than the standard things.

Banana Bread

Banana bread (makes 1)
adapted from “Mary Berry’s Baking Bible”

100 g softened butter
175 g sugar
2 eggs
2 ripe bananas, mashed
225 g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
pinch of cinnamon

Preheat the oven to 180C. Line a loaf tin with baking paper or grease well.
Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended. Pour into the prepared tin and smooth the top.
Bake in the preheated oven for about 1 hour, or until golden and a skewer inserted in the center comes out clean. Leave to cool in the tin for a few minutes, then turn out and leave to cool completely on a wire rack.

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