When the fruit bowl is empty save for a few black skinned, over ripe bananas, it can only mean one thing; time to bake Banana Bread!
This is a favourite recipe from the glorious Tessa Kiros and her cookbook, ‘Apples for Jam‘. I change up the flour to wholemeal, the sugar from white to brown and add a liberal dose of cinnamon. It never fails to be a winner and is a beautiful addition to lunch boxes, or to share as you and your mama-sisters MamaBake the morning away.
125 grams softened butter
180 grams brown sugar (plus more for sprinkling on top
3 bananas, very ripe. (mashed if using an electric mixer or cut into chunks if using a food processor)
1.5 tsp vanilla extract
1.5 teaspoons cinnamon (plus more for sprinkling on top)
pinch of salt
250 grams wholemeal plain flour
1 teaspoon baking powder
3/4 teaspoon bicarb soda
3 tablespoons warm milk
- Preheat the oven to 180 degrees.
- Prepare a loaf tin; I used one approximately 30 x 11 cms.
- I used my food processor to mix the batter, but you can use a stand or hand held mixer with the same results.
- Add the butter and sugar to the food processor (or mixer) and beat until smooth and creamy.
- Add the banana and mix to combine.
- Add the eggs, vanilla, cinnamon, a pinch of salt, and mix well.
- Add the flour and baking powder and mix until a smooth batter forms.
- In a small saucepan (or microwave) gently warm the milk.
- Stir in the bicarb soda, whisk to dissolve any lumps, then add to the batter.
- Pour the mix into the prepared baking tin and sprinkle generously with more brown sugar and cinnamon.
- Bake for around an hour, or until a skewer inserted to the centre comes out clean.
- Allow to cool on a wire rack prior to slicing.
Freezing and Storing:
The loaf freezes beautifully. I like to slice mine and freeze in zip lock bags, ready for an afternoon snack.
You can store the loaf in an airtight container in the fridge for around 3 days.