My idea of a perfect weekend? It’s the one where I can put my feet up and enjoy a nice cup of tea with some baked delicacy and a good book to read! And todays snap will tell you that’s exactly what I’ve planned for today! 🙂 … This delicious and moist Banana Bread makes a great breakfast item and is the perfect way to use those over-riped banana’s which often leave us clueless! The recipe is really quick to put together, so you won’t be spending too much time in the kitchen either! 😉 By the way, if you are out of reading options, then you should get this book “What would Mary Berry Do?” by Claire Sandy … it is such a good laugh, and if you bake then you would be able to relate to it recalling all those disastrous baking attempts we’ve all had at some point! So on that happy note, time for me to sign off and enjoy the weekend! Hope you have a great one too! 🙂
All Purpose Flour: 180 grams
Unsalted Butter (melted): 80 grams
Brown Sugar: 200 grams
Bicarbonate Soda: 1 tsp
Ripe Banana’s (standard size): 2
Vanilla Essence: 1 tsp
Pre-heat your oven to 175 degrees Celsius. Grease the base and sides of a loaf pan.
In a bowl mash the bananas and mix with butter.
In a separate bowl, whisk together the brown sugar and egg, followed by vanilla essence.
Add all the dry ingredients i.e. All Purpose Flour and bicarbonate soda in a separate bowl and mix with the help of a spoon. (If you would like to add some nuts or chocolate chips to your bread, then do so at this stage).
Add the dry ingredients to the wet mixture and fold with the help of a spatula.
Add the mashed banana and butter to the above and give the mixture a final fold.
Pour the mixture in your greased loaf pan.
Bake at 175 degrees Celsius for at least 40 minutes or until a skewer inserted in the centre of the bread comes out clean.
Allow the bread to cool completely.
Congratulations! Your banana bread is now ready to be enjoyed with a cup of tea! 🙂