There’s nothing quite as good as baking on a Saturday morning. Last month I woke up to a grey day and knew that it was time to make some banana bread. I tip-toed into the kitchen, the world outside glistening with fog and rain, and began to take out my ingredients.
50 grams butter (melted)
140 grams (or 2/3 cup) brown sugar
125ml (or 1/2 cup) of milk
2 large eggs (lightly whisked)
About 2-3 very ripe bananas (mashed)
256 grams (1 3/4 cup) self-raising flour
40 grams (1/4 cup) plain flour
1tsp cinnamon (I like to add this to taste)
1 tsp salt
When I was little, my mum used to make banana bread quite regularly. I would have it for breakfast, or when I got home from school, enjoying it with a hot drink and lots of melted butter. It was a staple in our household.
We haven’t had banana bread as much over the past couple of years, but when I saw three overripe bananas sitting on the kitchen counter, I knew it was time to make it again.
What to do:
Preheat your oven to 180°C and lightly grease a 11 x 21cm loaf pan. I recommend using baking parchment to line it.
Sift the combined flours and cinnamon into a bowl. Stir in sugar and salt and make a well in the centre.
Place milk, eggs, melted butter and mashed bananas in a medium bowl. Combine. (I also added about a teaspoon of golden syrup at this stage.) Add the banana mixture and flour mixture together. Stir until just combined, then pour into the loaf in.
Bake for about 45-50 minutes.
Allow to cool before cutting.
Mum got out of bed (probably enticed by the amazing smell coming from the kitchen) and we shared a coffee and some delicious banana bread for breakfast. We devoured the loaf over the next few days but if you don’t think you can eat it all, you can always store it in an air-tight container in the freezer.
Best way to start the weekend.