I find banana bread so much more satisfying than muffins. it has a warm rustic, homely feel to it. This is a family recipe from when I was a child. I can remember we always used to double up the quantities and make 2 loaves because invariable we’ll have eaten one while it was still warm straight out the over.
The best way to have it while it’s still warm with loads of butter.
- 1/2 cup (115g) butter/margarine
- 3/4 cup (170g) sugar
- 2 eggs
- 3 bananas
- 1 teaspoon (5ml) vanilla essence
- 1/2 cup (125ml) milk
- 2 cups (220g) plain flour
- 2 teaspoons (10ml) baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
Preheat Oven to 180C/375F
In a large bowl, cream butter and slowly add sugar, continue beating while adding the eggs one by one. Set mixture aside.
In a separate bowl, mash the bananas with a fork (they should be mashed roughly), then mix in the milk.
Sieve the flour and other dry ingredients together and then add alternately with the banana mixture to the butter mixture. I mix this with a wooden spoon to make sure it isn’t over mixed.
Pour the batter into a loaf tin and bake for 55 minutes at 180 C.