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How to Make Banana Bread

#WeekendPleasures

Bananas, Mother Nature’s fruity candy. Sweet, soft and very nutritious. It’s handy and healthy as a snack, a rich and soothing remedy for acne when mixed with some honey and plain yogurt. It’s also a brilliant component in making a deep hair conditioner. Simply mix with coconut milk and honey, and the finished product could be mistaken for another tempting treat.

But when it’s overripe, mushy and covered with little brown spots, it’s quite unappealing. So, what do we do? We chuck it in the bin, thinking it’s rotten, flavourless and besides, attracts too many fruit flies. No way! This delicious fruit is even sweeter and the star of a moist, warm, slightly caramelly and irresistible banana bread.

It’s my recent but slightly naughty addiction. I had it at an eatery and needed to try it at home. This tasty treat is ‘freezable’ and still retains its freshness when completely thawed. It’s a lovely and yummy snack in my son’s packed lunch and an occasional but satisfying nibble for my husband. Trust me; the recipe is really quite that simple.

Bon appetit!

Dry ingredients

  • 224g All Purpose, Self Raising or Plain Flour (Either one is fine)
  • 201g Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt

Wet ingredients (all at room temperature)

  •  4 x over ripe bananas (mashed)
  • 113g Unsalted Butter
  • 2 Tbsp Fresh Whole or Full-Fat Milk
  • 1/2 tsp Vanilla Extract
  • 2 x Eggs

Directions 

1. Preheat oven to 180C.

2. Grease a 9″ x 5″ square baking tin and line with parchment or greaseproof paper.

3. Combine dry ingredients in a different bowl but don’t over mix.

4. Using either a long wooden spoon or spatula, cream sugar and butter until light and fluffy then add eggs, one at a time and whisk together. Then add the mashed banana and vanilla extract, and continue to mix. It might have a ‘baby food-like’ consistency, but that’s perfect.

5. Then slowly add the dry ingredients into the wet mix while adding the milk as well.

6. Pour the batter into the tin, lightly shake the tin to disperse any trapped air and place in the middle tray of the oven. Allow to bake for 1 hour to 1hr 10mins but check after 50mins by inserting a clean toothpick in the middle. If the toothpick comes out clean and dry, then it’s done but if wet, allow to bake for another 20mins (full 1hr 10mins).

7. When ready, remove from oven but please, allow to cool. I know, it’s tempting, isn’t it?

For clarity, here’s a video from Laura in the Kitchen to watch. Please note, the maple syrup butter is optional.

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Ngozika Oguekwe

Ngozika is an ardent writer with a knack for composing heartfelt articles. A master's degree holder in Housing Management and Policy from the University of Greenwich, England. But above all, a joyful wife and miraculously, sane mother of two brilliant boys. You can follow her on Instagram and Twitter @obi77ng

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