This is one of the first recipes I can honestly say is mine. I once had some banana bread from a bakery in Chicago when I was travelling and became obsessed with it. When I got home I tried a couple of recipes but they were never as good so I have played about and I have to say its pretty good. It always zooms away and my friend Fi asked for the recipe literally 3 years ago and despite promising it, I never got around to writing it down so this is for her.
This is great to use old bananas up with, the riper the better for me as it makes it sweeter, if I haven't got any you can often get them in the reduced bit at the supermarket, I got a black bunch of five bananas for 13p so its cheap to make as well.
- 200g Soft brown sugar (dark or brown)
- 125g Softened Butter
- 2 Eggs
- 280g Plain Flour
- 1tsp of Bicarbonate Soda
- Pinch of salt
- 125ml Milk
- Vanilla Essence 1tsp
- Ripe Bananas 4-6 depending on their size
- Walnuts chopped, if you like them add as much as you like, I put a handful this time.
- Demerara sugar, sprinkled on the top
Now you can make one big loaf or two smaller loafs, its up to you but butter up a loaf tin/tins and pre heat the oven to 160C Fan or 180C normal oven.
Weigh out the sugar and butter, place in a mixing bowl and beat until creamed together
Add one egg at a time until well mixed.
Add half of the flour, bicarbonate and salt mixture, mix in and the repeat until its all combined.
Slowly add the milk and beat it into the mixture.
Peel the bananas into a bowl, to save washing up and arm power I beat them too it takes seconds.
Add the vanilla and walnuts if your having them.
Fold well into the mixture.
Spoon into the tin, if your making one big loaf the mixture doesn't rise too much so leave about 1cm from the top and you may have a tiny bit left over especially if you have used more bananas or spoon all into two tins.
Then sprinkle a layer of sugar on top it adds a delicious sugary crust and crunch to the bread.
Put into the oven and cook for an hour or until a skewer inserted comes out clean. If the loaf is becoming too brown place some foil over the top until cooked.
Let it cool for about 20mins in the tin and turn out onto a rack to cool. Its delicious warm or cold and I like to spread Nutella on the top or on each slice. It lasts for about a week if kept in tin...if it lasts that long.
This one I sprinkled with edible silver stars and gave it as a gift and the other...was a gift to me!
As per if you make it please let me know what you think and send me a pic.