Banana Bread

As promised, here’s this week’s foodie post! Along with lemon tarts and yorkshire pudding, banana bread has to be one of my favourite foods. And yes, it does so happen that the only recipes I’ve ever posted have been banana based… potassium’s my fave.

I can’t be the only one to come home from college and raid my cupboards for a snack (or five) that’ll tide me over till tea. This bread/cake/masterpiece of cookery is super filling, so you’d only need to have like one piece (if you can resist the temptation of four more) and that’d be your snack sorted! Have your cake and eat it.

Ingredients

  • 285g (10oz) plain flour
  • 1 teaspoon of bicarbonate of soda
  • Half a teaspoon of salt
  • 110g (4oz) of butter, with some spare for greasing
  • 225g (8oz) caster sugar
  • 2 free-range eggs
  • 4 (over)ripe bananas, mashed
  • 85ml buttermilk (or normal milk with 1 and a half teaspoons of lemon juice)
  • You’ll also need a 20cm x 12.5cm/8in x 5in loaf tin… why do they never mention this earlier??

Method

  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Sift (or chuck as my boyfriend seems to read that word) flour, bicarbonate of soda and salt into a large mixing bowl.
  3. In a separate bowl, cream the butter and sugar until light and fluffy – yeah I never know what utensil that requires either, but I usually go for a fork.
  4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar and mix well. Fold in the flour mixture.
  5. Grease the tin and pour the cake mixture into it… or bread mixture, whatever you wanna call it.
  6. Transfer it to the oven and bake for half an hour, or until well risen and golden brown. Except we’re not all toddlers and the oven isn’t a washing machine, so maybe check it at like 25 minutes in?
  7. Take it out (remember oven gloves, though. You’d think no one needs reminding of that, but… yeah. Yeah, he forgot oven gloves this time we made brownies) and let it cool in the tin for a few minutes. (In the case of a burn, let your hands cool too – under cold running water for ten minutes, or in a bowl of it if you really can’t wait to watch Game of Thrones.)

Et voilà! It’s banana bread, even though it kinda has the consistency of cake. It’s the jaffa cakes all over again – but at least we know it’s definitely not a biscuit. Sorry for putting ands and buts at the beginning of sentences.

– L

P.S Here’s the original recipe, without my excessive commentary. I know this is two days late, but it would’ve been only one day late if it wasn’t the one year anniversary of my boyfriend and I yesterday (hence the name dropping!). Blame him and his poor burnt hands.

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