Why Banana Bread?
This is the first recipe that I cooked myself as a child. I clearly remember finding this recipe while looking through cookbooks (yes even at that young age I have to confess that I would sit for hours reading recipe after recipe) while my mum and brother were out. I remember weighing all the ingredients, mixing the batter, baking the bread and even washing up all before my family got home.
I knew from that day on that I had discovered my love for cooking and the rest is history.
This recipe is also fantastic if you are a fussy banana eater like me. If the banana is slightly bruised or has a few dark spots on the skin I wont eat it. This can tend to be a problem that is now easily solved. I simply put the bananas in the freezer skin and all. When I have enough I simply defrost them and make banana bread.
110g butter, soft
200g caster sugar
2 eggs, beaten
1/2 teaspoon vanilla essence
285g (2 level cups) self- raising flour
4 ripe bananas, mashed
Preheat oven to 180 degrees Celsius. Grease a 13cm by 25cm loaf tin and dust with flour.
Meanwhile cream the butter and sugar together until light in colour. Add the eggs and vanilla and mix well. Fold in the flour and mashed banana alternately. Mix until all ingredients are incorporated.
Spoon the mixture into the tin and bake for 50 minutes or until a skewer comes out clean. If the top of the bread gets too dark cover it with foil and continue to bake.
Leave to cool in the tin for 15 minutes and turn out onto a wire rack to continue to cool.
Serve sliced toasted or plain with butter.