Homemade Banana Bread
Soft and moist this banana bread recipe can be made in a loaf tin or in individual muffin cases to pop into lunch boxes. It’s pretty rich and doesn’t need to be buttered but if you’re feeling indulgent…
It’s also great with a pinch of cinnamon and some pecans or a handful of raisins tossed in. We grate two small apples and add to the banana mixture to keep the inside moist and top with sunflower seeds.
- 120g softened butter / margarine
- 250 ml /1 cup brown sugar
- 2 eggs
- 3 large, ripe bananas
- 65ml water
- 7 ml / 1 ½ t baking powder
- 5ml / 1 t bicarbonate of soda
- 500 ml / 2 cups flour
- Pinch of salt
Cream butter and sugar in a bowl until light and creamy. Stir in the mashed bananas and combine thoroughly. Beat the eggs in one at a time and blend.
Sift the flour and salt together and stir.
Dissolve the bicarbonate of soda in the water and stir in. When combined add the baking powder and stir completely.
Pour into a greased lined loaf tin (or muffin cases) and bake at 180 C for 45-minutes or until a skewer comes out clean (If cooking as muffins reduce cooking time to around 30 minutes).
Allow to cool in tin for a few minutes before turning out.