The Banana Bread to end all Banana Breads.
This recipe is dedicated to those bananas we all buy in an attempt to be healthy...
but then end up getting so ripe they have to be sacrificed into a banana bread.
🕑 1 hour 20 minutes
- serves 8
- 285g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Fine Salt
- 1 tsp Vanilla Extract
- 110g Unsalted Butter (softened)
- 225g Light Brown Soft Sugar
- 2 free range Eggs
- 4 Ripe Bananas (mashed)
- 85ml Buttermilk (or regular milk with 1 1/2 tsp lemon juice)
- 100g Chopped Walnuts
for the crumble (optional)
- 75g Plain Flour
- 50g Unsalted Butter
- 45g Light Brown Soft Sugar
– Start by measuring all your ingredients and make sure they are all ready to be used. For the crumble, cut the butter into cubes and place them in a bowl with the flour and sugar. Rub the ingredients together with your finger tips until the texture resembles breadcrumbs and set aside. Pre-heat the oven to 160° C.
– Sift the flour, bicarbonate of soda and salt together into a bowl. Cream the sugar and butter together in a separate bowl until the mixture is light and fluffy. Beat in the eggs, mashed bananas, buttermilk and vanilla extract and mix well. Fold in the flour mixture and mix once again. Add chopped walnuts and lightly combine all together.
– Grease your loaf tin or spring-form pan and pour the cake mixture in. Finish by sprinkling the crumble on top.
– Bake for an hour or until it has risen and become golden. Once done, remove from the oven and let it cool completely. Remove from the tin and serve with the cup of tea for the ultimate weekend afternoon treat.
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