So, its Monday morning and you have some very ripe bananas that are already starting to brown, What to do? Easy, whip up this super simple banana bread, its moist and fluffy and perfect to have along with your morning coffee or while waiting for dinner to be done or just as a quick bite. This is the banana bread that I have been making since I was a kid, using my mom’s recipe. Cause as we all know theres nothing like food nostalgia. If 10yr me can make it, you are sure to be able to rock this recipe and turn it into your own family’s staple banana bread.
Mom's banana bread
- 125 gr Butter softened or 1/2 cup oil
- 1 1/3 cup Sugar
- 3 Eggs
- 1/2 tbsp Vanilla extract
- 1 cup Banana mashed
- 2 cups Flour sifted
- 1/4 tbsp Salt
- 2 tbsp Baking Powder
- 1/4 tbsp Baking Soda
- 3 tbsp Milk or milk alternative
- 1/2 cup Walnuts shopped
- 1 tbsp Cinnamon powder
Preheat the over to 180°C
In a bowl whisk up the butter and sugar until light fluffy.
Add eggs and vanilla and whisk until smooth and even.
Add the mushed or pureed bananas
Sift together the flour, salt, baking powder and soda and cinnamon and add slowly to the butter and egg mixture, alternating with milk 1 tbsp at a time.
Lastly, add the walnuts and make sure you have an even batter.
Butter and flour a bundt cake or a 23cm round cake pan and pour in the batter gently.
Bake for 50 mins to 1 hour, and let it cool down before enjoying.
To make the banana bread richer in flavour I like mixing brown sugar and white caster sugar to make up the required amount, usually half and half.
IMO, its better to use a bundt cake pan in order to have more crust, which I love.