I’ve tried quite a few banana bread recipes through the years and this is by far my favourite.
It’s definitively more like a bread than a cake. It’s not too sweet or ‘bananay’ and it tastes incredibly divine smothered in good quality butter (unsalted please!) or with Nutella. But then again what doesn’t taste better covered in Nutella?
It’s delicious still warm and keeps well in an airtight container for 3 or four days… it usually doesn’t last that long.
You can find the recipe in this book, a favourite of mine, by Tessa Kiros. (All her books are great – a feast for the eyes and stomach!)
125gr of butter, 180gr of dark brown sugar, 4 medium ripe bananas, mashed (although if they’re REALLY gone I use two), 2 eggs, 1tsp baking powder, 3/4tsp baking soda, 1tsp vanilla extract, 250gr plain flower, 3tbsp of warm bread.
Cream the butter and sugar till light and fluffy. Add the bananas then the eggs and the vanilla and lastly the flour/baking powder/baking soda and the milk. Mixing really well ( I use a mixer) after each addition.
Bake in a preheated oven (180C) for 50 minutes or until a toothpick comes out clean.