Banana Bread

Banana Bread is one of my all time favourite desserts. It is easy to make and it does well for a morning snack or as an evening treat. It goes great with strawberry yogurt and ice cream, which makes it especially great for anyone with a sweet tooth. You can also freeze any leftover banana bread for future consumption.

I adapted this recipe from Mary Berry’s cookbook- baking section. I edited it to include more bananas and use less flour and sugar.

Ingredients:

  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 115g butter
  • 115g caster sugar
  • 2 large eggs
  • 4 very ripe bananas mashed
  • 85 ml of milk (mixed with 1 1/2 tsp lemon juice)
  • 1 tsp vanilla extract

Instructions:

  • Preheat oven to 180c/Gas Mark 4/160C fan
  • Grease a 8in loaf tin (2lb)
  • Sift the dry ingredients (flour, bicarbonate of soda and salt) in a large mixing bowl and set aside.
  • In a separate bowl, beat the butter and sugar together until light and fluffy.
  • Add the wet ingredients (eggs, mashed bananas, milk and vanilla extract) to the butter and sugar mixture and combine.
  • Fold the above into the flour mixture in the large bowl.
  • Pour the batter into the prepared tin. Bake in the oven for an hour or until golden brown and well-risen.
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Prepared batter!
  • After an hour, let the cake cool in the tin for a few minutes. Place the cake on a wire rack to continue cooling.
  • Enjoy!
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Yummy! Finished product.
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