Banana Bread

Sticky and gooey banana bread gets better over the day or two after its baked
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....
Banana Bread
loaf cake, banana, banana bread
British
Treat

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

  1. Pre-heat the oven to 170 degrees celsius, for a fan-assisted oven
  2. Line a 2lb loaf tin with baking paper (pre-made loaf tin liners are perfect for this)
  3. Combine the milk and lemon juice and leave to thicken
  4. Cream the butter and caster sugar together
  5. Add the eggs to the creamed butter and sugar and mix toghether
  6. Break the bananas into small pieces and add to the mixture, combine until evenly distributed and the pieces have all broken into the mixture
  7. Add the vanilla essence and lemon juice/milk mixture and combine
  8. Sift the flour, salt and bicarbonate of soda onto the mixture and then fold in until combined
  9. Sprinkle the demerara sugar over the top until well covered, using more or less as required
  10. 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

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