Baking
57 recipes
Who doesn’t love a slice of banana bread. So satiating and delicious.
A childhood staple and favourite here in Australia, it is worth making your own with no preservatives and fresh from the oven.
Having tried a few banana bread recipes, this is by far the best. Lots of banana, which I think is the aim, rather than it being a cake.
Makes 1 loaf. V.
Pictured: Banana bread
Ingredients
- 285g/10oz plain flour
- 1 heaped tsp bicarbonate of soda
- ½ tsp salt
- 110g/4oz butter, plus extra for greasing
- 225g/8oz sugar - I like half caster sugar and half golden sugar like demerara
- 2 eggs
- 4 large ripe bananas, mashed
- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla essence
Method
Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm x 12.5cm/8in x 5in loaf tin.
Sift the dry ingredients into a bowl - flour, bicarbonate of soda and salt. In another bowl measure out the wet ingredients - mash the banana first, then add the eggs, vanilla and buttermilk.
In a third, large bowl- cream the butter and sugar together until light and fluffy.
Add the wet ingredients first and beat in quickly and well. Fold in the dry mixture gently, do not overwork the mix.
Pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour, or until well-risen and golden-brown - test with a skewer.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Dietary preferences
- Vegetarian
