Wow, feels like ages since I did a recipe! I have been making this Banana bread for years and it has always been received well by the people who have eaten it. It’s a great way to use up your old bananas, once they start going brown they really are at their best for cake making!
What you will Need
300g Plain Flour
Pinch of salt
1 tsp of Bicarb of Soda
120g Softened Unsalted Butter
250g Golden Caster Sugar
3 Ripe Bananas
1tsp of Vanilla Extract
2 Medium Eggs
Milk with 1 tsp of Lemon Juice
How to Make
Grease and line a 2lb loaf tin and pre heat the oven to 150 fan, 170c or gas mark 4.
Cream together your sugar and the softened butter for about 5 minutes until pale and fluffy.
Mash the bananas in a bowl with a fork until nice and mushy then add in the teaspoon of vanilla extract. Try and use extract if you can as it has a better favour than vanilla essence. Add the mixture into the butter and sugar.
Add the eggs to the mixture, along with the milk soured with lemon juice, stir it all together.
Sieve the flour, salt and bicarb into a bowl, then gradually add the mixture into the wet ingredients until well combined.
If you like, at this stage you can include a teaspoon of cinnamon or chocolate chips to at the mixture, this will add a twist to the banana bread recipe.
Pour your mixture into the loaf tin and tap it on the counter to level it. Pop it in the oven for 1 hour, checking it every 20 minutes. Take a metal skewer and stick it into the centre of the cake, if there is batter on the skewer when removed, then bake it for a little longer.
If the top of the cake starts to burn, make a little foil hat to sit on top, this will stop it browning any further.
Banana bread is always best eaten warm from the oven with a nice cup of tea. It will store for a few days in an air tight tin ( If you can make it last that long).