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.
- 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
- 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.
- After an hour, let the cake cool in the tin for a few minutes. Place the cake on a wire rack to continue cooling.