Banana Bread


Over the years I have enjoyed collecting recipes from friends, family, food blogs, magazines, cooking shows, and recipe books. I am forever adapting and developing these recipes by adding and taking away ingredients, although to be honest – this is quite often determined by the ingredients available. Anyone who lives in Dubai will know that it can be a little hit or miss here! The annual trifle-sponge hunt has become some-what a tradition in the festive period for myself and my mum! I’ll elaborate more on that nearer Christmas. Moving on.

One recipe that I think is, not unlike Bridget Jones, perfect just the way it is – is my banana bread recipe. I have had this recipe since the age of 6, and while it is super simple and straightforward, it never fails to please its recipients.

I was at primary school in Berkshire, a school which I left a few weeks into my first term of year 3, when my family decided to move to North Devon. The school dinner lady used to serve freshly baked banana bread with custard every other week at lunch. My mum was aware of my love of the dish, so she suggested we go and ask for the recipe before we moved. A shy child, I was rather hesitant, but boy am I grateful for my mum’s encouragement. The recipe has been in my scrap book ever since. It even made it into my mum’s recipe book once we had baked it at home together for the first time, and she realised how wonderful it was. This is a firm favourite among us both. It brings back a host of fond memories – from cosying up by the range in the winter with a freshly-baked slice and a hot mug of cocoa to summer picnics and rock-pooling on the chilly North Devon beaches.

So, without further ado, I present to you the recipe for my delicious #bananabread. Best served warm, with a generous dollop of butter and a mug of steaming hot tea or coffee.

60g unsalted butter
140g caster sugar
2 eggs
225g plain flour
1tsp baking powder
pinch of salt
2 ripe bananas, mashed (the browner, the better!)

1/In a large bowl, mix together the butter and sugar until light and fluffy.
2/ Beat in the eggs, one at a time.
3/ Sieve the flour, baking powder and salt into the mixture, add the banana, and fold with a large spoon until fully combined.
4/ Transfer the mixture to a greased and lined 1 1/2 pound loaf tin.
5/ Bake at 190C for 1 hour, or until a cocktail stick comes out clean.
6/ Slice and serve warm with a generous helping of butter. 

I personally like to stick to the original recipe , but for more texture, you could add a small handful of chocolate chips, roughly-chopped walnuts or both at the stage when you fold in the banana. Now off you go and wow your family, friends and colleagues! Happy baking y’all.


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