Wednesday, 4 September 2013

Quest of the Best Banana Bread


Delicious and almost healthy, Banana Bread is something that always quickly disappears soon after coming out of the oven. The smell of baking Banana Bread draws everyone closer to the kitchen, eagerly awaiting the first taste.

So, what makes the perfect banana bread? For me, I prefer a loaf that is dense and full of banana-rey goodness, not too sweet and with a generous smear of butter. So, I am on the hunt for my ideal banana bread. 

The first recipe that I have chosen is from which had raving reviews. It was delicious to say the least and it was completely gone within 2 days. My only comment would be that use 4 medium size bananas and the riper the better. In this batch I used 4 large bananas that weren't as ripe as they should be and found it difficult to tell when the loaf was cooked through. 

The taste develops with age although I'm certain that chances are you will want to gobble it all up straight from the oven (beware of burnt fingers and crumbly slices!). Do as I do and add some slightly salted butter to your slice, it is truly divine! 

Here is the recipe - 


1/2 C butter
1/2 C castor sugar
1/2 C dark brown sugar
2 eggs, lightly beaten
4 bananas, mashed
1 1/2 C plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla 

- Preheat oven to 175C.
- Cream butter and sugar together
- Add eggs and banana & combine well
- Sift in flour, baking soda and salt into mixture, fold to combine.
- Add vanilla 
- Pour into greased and floured loaf pan
- Bake for 50 - 60 mins

Searching for the next banana bread recipe, watch this space!