Wednesday, February 18, 2009
I'm just wondering, how many versions of banana cakes or breads can one have?? I guess, the more the merrier? The banana bread is so soft, full of flavors and simply delicious. This is one of my favorite recipe and they are so easy to make. Enjoy!
Recipe adapted from Apples for Jam by Tessa Kiros
125 g (4 1/2 oz) Butter
180 g (6 1/2 oz) Dark Brown Sugar (I used 150 g)
350 g (12 oz/ 3 Or 4 Medium) Ripe Bananas, Mashed
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
250 g (9 oz/2 Cups) Plain Flour
1 tsp Baking Powder
3/4 tsp Baking Soda
3 Tbsp Warm Milk
A Pinch Of Salt
Preheat the oven to 180˚C (350˚F) and butter a 30 x 11 cm (12 x 4 inch) loaf pan.
Cream the butter and sugar until smooth and then whisk in the mashed bananas. Add the eggs, vanilla, cinnamon and a pinch of salt and whisk in well. Sieve in the flour and baking powder and beat until smooth. Mix the baking soda into the milk and stir into the batter.
Scrape the mixture into the tin and bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean. Turn out onto a rack to cool.
Serve warm or cold, plain or toasted with butter, but allow to cool completely before storing in an airtight container; where it will keep well for several days.