I really love cookbooks, I have two types, the first being the cookbooks that seemed like a good idea at the time to buy but when Im looking for inspiration I never find anything I want to make but they look pretty. The second type is the cook book that I go back to over and over and over again.
I have one recipe thats absolutely covered in butter, pureed things, possibly egg and everything else in between thats called for in the recipe, which shows how much I adore this recipe and cook book. This is my go to banana bread recipe, which have proven a hit time and again. In the UK its called banana cake, cake it is not but in the US and to me it will always be banana bread. I made it this weekend for my colleagues and all 16 pieces went ridiculously quickly and I didn’t even get a piece! You could even say they went bananas for it (pun completely intended). Several colleagues have now asked for the recipe or rather my version of the recipe, Im really great at taking a base recipe and changing it to suit my taste.
This cake tastes better if you let it sit for 2-3 days, as the flavour develops. It will be very hard to resist temptation, so go on and have a piece but honestly you will be able to taste the difference over the days.
Makes: 16 small to medium portions Prep time: 10 mins Bake time: 45-60 mins Total time: 70 mins tops
- 1 cup (200g) sugar
- 2 eggs
- 2/3 cup (150g) margarine or butter (butter is always better!)
- 4 teaspoons buttermilk
- 1 teaspoon baking soda
- 2-4 teaspoons cinnamon
- 1/4 cup (50g) brown sugar
- 2 teaspoons vanilla flavouring
- 1 cup mashed over ripe bananas (which is 3 medium sized bananas and you REALLY want them over ripe)
- 1 1/2 C (192g) self raising flour
Now to make this truly amazingly yummy bread
- Preheat the over to 350F/180C, grease with butter or line a pan with greaseproof paper. (I used a 10in square silicone pan)
- Mash your bananas, I always start off with a fork and then move to a food mixer. Having overly ripe bananas makes this much easier to do with a fork. Once your banana is mashed, add in the cinnamon. Set aside. As you can see from my ingredients photo, I had 2 super ripe bananas but I was short a banana and used a not so ripe one to make up the ingredients.
3. Combine the eggs and margarine and mix until combined. Add in the sugars and bananas (I then added in more cinnamon).
4. Add in half your flour and baking soda, mix until just combined, then add in the buttermilk and mix. Add in the remaining flour until just combined.
5. Bake in a greased/lined pan for up to 1 hour, check it with a toothpick that comes out clean. I made a large banana bread for the office and then a small one for a friend who has never had it before (2 birds, 1 stone). The large bread took 45 mins and the small one like 20 mins.
6. Allow to cool on a wire rack and store in a air tight container for up to 5 days. Seriously remember to allow the bread to sit for a few days for the flavour to develop, its so worth it!
Edits: You can add nuts to this, I would go with pecans personally but walnuts also work (I just find them bitter). If you do not have buttermilk, you can make your own, use 3 teaspoons of milk and add in 1 teaspoon of vinegar or lemon juice and allow to sit for 5 minutes.
Remember to share with friends (or colleagues) and enjoy! 🙂