… is what the pink recipe card written in my dad’s writing reads. It is originally my grandma’s recipe that I’ve enjoyed playing with the sugar and butter levels, swapping the flour (substituting oats, using wholemeal etc.*) and adding more bananas. It is great for lunch boxes and also good for breakfast with yoghurt and fruit … or toasted. Below is the safest version that should produce reliably good Banana Bread each time.
30g butter (2 tablespoons)
3/4 cup sugar (or 1 cup; half stevia, half sugar works quite well too)
1 1/2 cups plain flour*
4 medium-large mashed bananas (if you are using little Carnarvon ones … sometimes you will need almost double)
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons milk
1. Preheat the oven to 180˚C, line a loaf tin with baking paper.
2. Find a large mixing bowl, add the (soft) butter and sugar. Beat till combined. It will not ‘cream’ as there is not very much butter in the recipe.
2. Add the egg and continue beating till it is combined with other ingredients.
3. Add the bananas and beat till smooth.
4. Add the flour, bicarbonate of soda and baking powder, mix gently to start so the flour does not ‘puff’ out of the bowl. Ensure the ingredients are well combined.
5. Add the milk, beat till it has been mixed in.
6. Pour the mixture into the loaf tin and bake for about 45 minutes or till done when a skewer has been used to test the thickest section.
7. Either enjoy straight away or freeze for later (sliced or whole, both work well).