- Preparation and cooking time
- Serves 12
This banana bread recipe is soft and moist. The recipe uses lots of bananas so the flavour is strong (but not too strong) and tasty! This is a recipe that my mum has used for years and is very popular among friends, family and work colleagues (my dad's colleagues frequently plead with him to bring one in!) It smells and tastes warm and delicious- perfect with a warm drink in the afternoon.
- 125g butter or margarine (I use Stork)
- 125g caster sugar
- 2 eggs
- 500g mashed bananas (skins removed, the browner the banana the better)
- 250g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- STEP 1Turn your oven on to 180 degrees celsius for a fan oven or 200 degrees celsius for a conventional oven. Line a 1kg (or 2lb) loaf tin with baking parchment.
- STEP 2Peel the skins off of the bananas and mash them. I mash them on a plate using a fork. Place the butter or margarine and sugar into a bowl and cream together. I use a wooden spoon. Once you have creamed the butter or margarine and sugar, beat in the eggs one at a time.
- STEP 3After you have beaten the eggs into the mixture, add the bananas. Now sift the flour and bicarbonate of soda into the bowl and fold into the mixture. Your mixture should be relatively smooth- the only lumps should be the banana. It might seem a little sloppy- that's ok.
- STEP 4Place in the oven and bake for 1 hour to 1 hour and 15 minutes. It shouldn't take longer than that. The mixture should be coming away from the sides a little and a cake tester in the middle of the cake should come out clean. Allow to cool for a while in the tin, then remove and place on a cooling rack.