This is a great recipe to cook over the holiday period, if you are anything like me you will always have a few dodgy bananas lurking around. It’s super moist and keeps well for a few days in an airtight container, so it’s perfect for those surpise guests.
My recipe is very slightly adapted (by the addition of cinnamon) from one given to me by Hayley who I’ve known since she was a teenager. We all recently went away for my brothers wedding and she had banana bread from the breakfast buffet each morning. She cooked us a loaf recently to remind us of this wonderful time and now each time I bake it I think of her and the beautiful wedding.
It’s a really soft and sticky loaf so I use a tin liner as it seems to stick even if you grease it really well.
- 140g softened butter
- 140g golden caster sugar
- 2 large eggs, beaten
- 140g self-rising flour
- 1 tsp baking powder
- 2 tsp cinnamon powder
- 2 very ripe bananas, mashed
- Cream butter and sugar until light and fluffy
- Slowly add butter and a little of the flour
- Fold in the rest of the ingredients
- Pour into lined tin and bake in a preheated 180°c oven for 30 minutes – or until a skewer comes out clean
- Leave to cool for ten minutes in the tine before transferring to a wire rack to cool fully
You can have it for breakfast with fruit and pretend you are on holiday somewhere sunny, or just have it with a nice cup of tea in front of the fire!