Banana Bread

Having tried a few banana bread recipes, this is by far the best.

Pictured: Banana Bread

285g/10oz plain flour
1 heaped tsp bicarbonate of soda
½ tsp salt
110g/4oz butter, plus extra for greasing
180g sugar - I like half caster sugar and half godlen sugar like demerera
2 eggs
4 large ripe bananas, mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla essence

Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm x 12.5cm/8in x 5in loaf tin.

Sift the dry ingredients into a bowl - flour, bicarbonate of soda and salt. In another bowl measure out the wet ingredients - mash the banana first, then add the eggs, vanilla and buttermilk.
In a third, large bowl- cream the butter and sugar together until light and fluffy.
Add the wet ingredients first and beat in quickly and well. Fold in the dry mixture gently, do not overwork the mix.
Pour the cake mixture into the tin.

Transfer to the oven and bake for about an hour, or until well-risen and golden-brown - test with a skewer.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Makes 1 loaf

Comments

[Sally]

I made this again after a hiatus as a lunchbox treat for my son who recently started school. It gets gobbled up, and as a bonus, freezes well, either whole or in slices.