So it’s been way longer than planned for a new post on here! Time has absolutely flown by, but I have a bloody good banana bread recipe to make up for my absence!
This bread is quite dense, super moist and incredibly moreish! It should last for days, but so far I’ve been unable to test that as it’s always been scoffed within a day!
I was really surprised to discover that banana bread isn’t a traditional English sweet treat, but actually comes from our friends across the pond. There are two schools of thought on its origin, the first is that the recipe came out of the Great Depression as a way to make use of overripe bananas, the other is that it was developed to promote the sale of baking powder…I prefer the former as the latter just sounds so cold and corporate!
- 150g Butter (+ extra for greasing)
- 150g Sugar
- 150g Self Raising Flour
- 2 Large Eggs
- 2 Ripe Bananas (not overripe!)
- 2tsp Vanilla Extract
- 1tsp Baking Powder
- Turn the oven to 180ºC (160ºC Fan)
- Take your 2lb loaf tin and grease thorougly with butter. It's much better to grease the tin than use greaseproof paper as you get a better 'crust' on your banana bread!
- Pop the butter and sugar into a bowl and cream together.
- Add the eggs and stir in gently.
- Mix the flour in bit by bit - I tend to do it in 3 batches.
- Add in the vanilla and baking powder and mix thoroughly.
- To finish your mixture add in the chopped bananas and mix until smooth.
- Pour mixture into the loaf tin and bake in the oven for 50mins.
- Test that the knife comes out the bread clean then leave to cool.
- Remove from tin and serve in slices. Goes perfectly with a good up of tea!
Hope you find this recipe a-peel-ing!