Banana Bread

Delicious for breakfast, morning tea, afternoon tea, just feel like a slice? Everyone loves banana bread and this recipe is so simple you’ll be wanting your bananas to go black too quickly. Not as dark as the ones you get at a cafe but wonderfully soft and bananary (if that is even a word).

1 3/4 cup or 260g of plain flour

1/2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp bicarbonate of soda

2/3 cup or 150g brown sugar

100g walnut crumbs or chopped walnuts.

3 large over ripe bananas

2 large eggs

1 tsp vanilla extract

100g unsalted butter, melted, cooled

Preheat the oven to 175C. Lightly grease an 11cm x 22cm loaf tin and line with baking paper, leaving an overhang to pull bread out once cooked.

Sift flour, cinnamon, baking powder and bicarb soda into a bowl and add brown sugar then add the nuts, stir to combine.

In a separate bowl mash the bananas with a fork, then stir in the eggs, vanilla extract and cooled melted butter. Using a wooden spoon, fold the wet ingredients into the dry ingredients until they’re just combined – don’t over mix. Scrape batter into prepared tin and place in to the oven for 50 minutes to 1 hour. It should be golden brown and a skewer inserted into the centre should come out clean. Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Store in an airtight container for up to 3-4 days.

The batter only takes about 15 minutes to make, unless you, like me lose the new vanilla extract and spend 30 minutes looking for it in every corner of the house until you find it in the cornflake box. Apparently baking ingredients now throw themselves off the shelves and dive into cereal boxes. It will be the first place I look from now on! After our hunt for the vanilla everything else seemed very easy.

Because it takes an hour to cook if you want to eat this relatively soon after cooking I suggest baking this as mini loaves and baking for only 20 minutes or so as it will crumble if cut when warm. Once cooled this slices easily and the end piece stays moist. I used chopped nuts in this one, which are just chopped peanuts because Daniel doesn’t like walnuts. They work just as well, just has a slightly different taste to other banana breads.

The recipe states it serves 8, which it very well could, but they would be big cafe style pieces which unless you were only having this with a cuppa would be too much, unlike a cupcake or biscuit this isn’t a follow on food, you can’t have lunch followed by this, it is far too dense.

Beautifully soft, very bananary and very satisfying for sweet tooths and not so sweet tooths. I hope this brightens up your weekend and fills your Sunday with the freshly baked smell that we all love so much!

Love Sonia


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