Little Black Book: Banana Bread

When in doubt, get baking.

I've decided to open up my Little Black Book of Recipes to share with you to enjoy at home during these crazy times.

There are much loved recipes for home cooking, enjoyed by my family on a regular basis. Many of these formulas came from friends and mentors and are definitely tried and tested.

First up! Best in Show Banana Bread.

This recipe came from US chef, Mary Sue Milliken who I met last year at the Abergavenny Food Festival 2019.

Bake it. Love it. Share it.

You need: 3 bananas, ripe and mashed; 250g self raising flour, organic if you can; 115g butter, room temperature for easy blending; 200g sugar, brown is good; 2 eggs, organic and free range; drop of milk if needed; cinnamon to taste - I love a good tbsp;1 tsp baking powder for lift; pinch of salt for taste.

Oven 180c and lined 1 lb loaf tin.

Combine: dry ingredients and mix through with a whisk to blend.

Simply: cream the butter and sugar together - a standmixer takes the strain with this.

In goes an egg, beat. Then the second egg, repeat.

Slide in your mashed bananas. Combine.

Add your dry ingredients in two goes. Mix. Add a drop of milk if needed to loosen - with large eggs, I didn't need to add milk.

Transfer to your lined loaf tin and bake 20 minutes. If loaf is catching in heat of the oven, cover with a cute foil hood to protect. Bake for another 20 minutes or so.

Check to see if the loaf is ready by inserting a thin knife - it the blade withdraws clean, you're good to go.

Cool in tin before serving to let the crumb set.

 

 

 

 


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1 comment
  • Vicky – love a good banana bread recipe! I’ve recently been told that I can’t eat egg white. If I just use the yolks, would that dramatically change the outcome?

    Henrietta Penn on

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