Children love it, adults dream about it, even one otherwise banana-sceptical husband munches it with a great pleasure. It feels natural to start my blogging journey from this recipe.
Who’s tried it at least once knows that it’s smell has a mouth-watering effect from the get go and the delicious promise that the smell makes is being kept in every single bite.
This is my beloved, tested countless times recipe for banana bread.
Polish method is an adaptation of the original, shared with me by a friend back in a day when I used to live in London.
English version is a tad different and can be used with great success everywhere where self-raising flour is widely available.
There it is for you to take & bake from it.
Remember that for this recipe the beautifully ugly, black-dotted or completely dark bananas are best, as the ripening process allows to bring out all the sweetness hidden in the fruit.
If you happen not to have them on hand, ask in the closest grocery store for the lonely, ripped bananas. It’s common for stores to offer these at discount or free of charge to limit the waste.
On the flip side, if you happen to have quite a few of ripe bananas and very little motivation to bake at the moment, don’t let them go too waste. Frozen bananas can be stored up to 3 months, so group them in pairs, blend them & freeze for later, ideally in reusable containers.
Happy Baking!
Banana Bread
Ingredients:
2 ripe bananas, blended
2 egg
2 tbsp milk
100g butter, softened plus a tiny bit more for greasing
175g caster sugar
225g self-raising flour
1 tsp baking powder
Recipe:
Lightly grease the loaf tin. Pre-heat the oven to 180°C. Measure all wet ingredients (bananas, eggs, milk & soft butter) into a mixing bowl and beat with an electric mixer for about 2 minutes. Measure all dry ingredients (sugar, flour & baking powder) and add gradually to wet ingredients mixture, while beating. Until well blended (about 2 minutes).
Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour and 1 minutes, until well risen and golden brown.
Leave the cake to cool in the tin for a few minutes, then loosen with a small table knife and turn the cake out. Leave on a wire rack to cool completely, if you have enough will-power to resist eating it warm.
Slice thickly to serve.