I really believe that it is very important for all home cooks to have a few seasoned recipes up their sleeve. One of those is a good banana bread. Along with brownies, a good pasta, a damn good casserole. But I digress. I mean, what do you do with overripe bananas. Rather than shove them into your mouth and chew on the really really strong smelling fruit, why not make use of it in another way? One of my favourite ways is to make a loaf of banana bread. By the by, I absolutely love loaf cakes.
Point to be noted; I abhor bananas – if I do eat one, it has to be just ripe. If I can help it, I make amazing fritters out of them, or I wait for them to reach their overripe phase for this banana bread. Despite that, it’s amazing that I have at least three recipes using banana on this very blog. These Caramelised Bananas in an Orange Syrup are amazing, as are these Banana Cinnamon Cupcakes. But, I don’t think I’ve made them quite as often as this Banana Bread recipe I’m sharing with you now.
This recipe has been adapted from thekitchn. It is full proof and super easy to make. However, I made a few subtle changes. For instance, the recipe says to add the batter to the mashed bananas. But, I dunk the bananas in the batter and mash them then and there – pretty much a one-pot recipe. Also, I use salted butter – so there’s no need to use salt in the recipe. The only thing is that I found that my cake took twice as long to bake in the oven!
| Prep Time | 30 min |
| Cook Time | 1 hour |
| Servings |
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- 225 gms melted butter I use salted. If using unsalted add 1/4 tsp salt to the flour mix
- 1 cup sugar granulated
- 2 eggs large
- 1/4 cup milk
- 1 tsp vanilla extract
- 3 bananas Overripe and medium in size
- 2 cups Maida or all purpose flour Sifted
- 1 tsp baking soda
- 1/2 tsp cinnamon powder Can skip
- 1/2 cup Nuts or Chocolate Chips I use both
Ingredients
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- Preheat your oven to 180C. If using nuts, toast them in the oven as it is preheating. I used walnuts.
- Grease your loaf tins well and line with butter paper. Set aside.
- In a large bowl, mix together the sugar and melted butter till completely combined.
- Add the eggs, one by one. Whisk well till pale and creamy.
- Then add the milk and vanilla. Mix well. Now put in the bananas. I break them into thirds and dunk them in. Then I just mash them roughly with the whisk attachments. Once that's done, give the batter a quick whisk and move on.
- Now use a spatula. Fold in the sifted mixture of flour, baking soda, cinnamon powder (and salt, if using unsalted butter). Mix it well, do not over whisk. Fold till there is no sign of flour.
- Now fold in the nuts and chocolate chips.
- Pour the mixture into the prepared moulds and bake in the oven for about 90 minutes. (The original recipe says 60 minutes - so check your cake once you reach an hour.) Check if it's done with a skewer or knife and see that it comes out clean.
- Let the cake cool completely for about 2 hours till it reached room temperature. Cut and devour! It's best at room temperature for about 2 days.
