Banana bread

Banana bread

By
From
Three Sisters Bake
Serves
10
Photographer
Helen Cathcart

This is another one of our recipes inspired by my time in Australia. Every café worth its salt in Oz sells this treat, toasted and slathered in butter. When my husband and I lived there he ate banana bread for breakfast every day for six months... all the while refusing to admit that he started every day with cake! Sorry dear, it may have bread in the title but this is most definitely a cake. -Nichola

Ingredients

Quantity Ingredient
350g caster sugar
110g unsalted butter, at room temperature, plus extra for greasing
2 large eggs, at room temperature
225g plain flour
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3 large over-ripe bananas, peeled and flesh mashed
1 teaspoon vanilla extract
75g nuts or seeds, (optional)
handful chocolate drops or blueberries, (optional)

Equipment:

Quantity Ingredient
900g loaf tin

Method

  1. Preheat the oven to 180°c. Lightly grease and line the tin with greaseproof paper.
  2. Beat the sugar and butter for 3–4 minutes until soft and fluffy. Add the eggs one at a time, beating continuously. Sift the flour, baking powder and bicarbonate of soda into the mixture and fold in. Now stir in the mashed bananas and vanilla extract. Add the nuts or seeds, chocolate drops or blueberries at this stage, if using.
  3. Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour 15 minutes. Check if it’s ready by inserting a skewer into the centre of the bread – if it does not come out clean, return it to the oven for another 10 minutes.
  4. Let the banana bread cool completely before turning it out of the tin. Serve sliced, toasted with butter. and enjoy for breakfast, lunch or dinner!
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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