I had been scouring the internet for an easy recipe to make banana bread, and my friend Geordie came to the rescue. I’ve had this recipe for a while but finally got around to photographing it, so here is a no fail, easy and delicious recipe for banana bread. It’s not too heavy, not too sweet, and great toasted with a slathering of butter. I use this recipe to make muffins (makes 8 cupcake sized muffins) and they’re great for a quick breakfast on the run.
Time: 40-55 minutes
1 3/4C of self-raising flour
1/4C of plain flour
1 heaped teaspoon of cinnamon
2/3C brown sugar
2 eggs whisked
60g (2oz) butter
2 overripe bananas, mashed
1. Preheat your oven to 180C (350F).
2. Brush an 11x21cm loaf pan* with a little melted butter to grease it, lay down a piece of baking paper (not to cover the inside of the pan so much as to give you some tabs to pull at to lift the loaf out).
3. Sift the cinnamon, flour and sugar into a bowl.
4. In a separate bowl, combine the butter and banana into a bit of a paste, then combine the milk and eggs in with it and lightly whisk.
5. Add the wet ingredients to the dry (ideally into a well in the middle of it), stir lightly and spoon into the pan.
6. Bake for 45 – 50 minutes*. Cool on a rack for 5 minutes.
*Note from K: If you are making muffins, grease the muffin tin and bake for about 20 minutes, or until the tops are golden brown.
Attribution: Recipe by Geordie Guy (reformatted with additional note added by yours truly)