Banana Bread
I took this recipe from the internet a while ago, and made a few tweaks to it over a few iterations of baking it, the original had walnuts in it as well, no thank you! If you can hold off eating it for a day or two after baking, it gets gooier and stickier though I'm lucky if the loaf lasts a day or two, let alone not being touched until then....
Stats
Serves: 10 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients
- 4 bananas, as ripe as you can get
- 300g plain flour
- 235g golden caster sugar
- 120g butter, un-salted
- 2 medium eggs
- 1tsp vanilla essence
- 1tsp bicarbonate of soda
- 1/2tsp salt
- 100ml milk
- 2tsp lemon juice
- 4tbsp demerara sugar
Method
- Pre-heat the oven to 170 degrees celsius, for a fan-assisted oven
- Line a 2lb loaf tin with baking paper (pre-made loaf tin liners are perfect for this)
- Combine the milk and lemon juice and leave to thicken
- Cream the butter and caster sugar together
- Add the eggs to the creamed butter and sugar and mix toghether
- Break the bananas into small pieces and add to the mixture, combine until evenly distributed and the pieces have all broken into the mixture
- Add the vanilla essence and lemon juice/milk mixture and combine
- Sift the flour, salt and bicarbonate of soda onto the mixture and then fold in until combined
- Sprinkle the demerara sugar over the top until well covered, using more or less as required
- Cook in the oven for an hour, check with a metal skewer for done-ness and cook for longer in 10 minute increments if it does't come out clean