Everyone is making banana bread. And I mean everyone! I think I must be the last person on earth to try baking it but to be perfectly honest, Ive never had any before! There are photos of everyone’s culinary delights all over Instagram, and since Im not one to miss out or pass on a challenge (and I had a load of almost black and very soft bananas to get rid of) I thought I’d have a go at making my first ever banana bread.
So I dusted off my cookery books and found a recipe by James Morton.
I’ll admit now, baking is not my “thing.” But I make a huge effort to follow the recipe to the letter.
Although described as a “bread” it is in reality a cake. And what a cake!!
What came out of the oven was the most gorgeous, moist, banana cake you’ll ever eat.
I like bananas and I like cake so I fully expected to like the combination of the two together, but I can honestly say this was absolutely delicious. But don’t take my word for it… try it yourself. You can thank me later!
Here’s the recipe.
Banana BreadPrint This
- 125g soft butter
- 250g caster sugar
- 3-4 over ripe bananas
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 250g plain flour
- 3 teaspoons baking powder
Preheat the oven to 160C/ gas 3 (fan 150c/ gas 2) and grease and line your tin with butter and baking paper.
Mix the butter and sugar together with a wooden spoon.
Mix in the mashed bananas, eggs and vanilla until you’ve got a lumpy wet mixture.
It a separate bowl weigh the flower and mix in the baking posder. Slowly fold the flour into the wet mixture until all the flour has disappeared
Pour the mixture into the tin and bake for 40-60 mins until a skewer comes out clean.