Going bananas

I have been toying with the idea of making banana bread for a while now. Well to be specific since the bananas in the fruit basket started to make their presence known to my olfactory senses.

Today as the hubby was out and I had the evening free, I decided to put it to good use. And so came the chance to bake banana bread. The recipe is thus.


a)      Self raising flour: 285 gm

b)      Butter: 110g

c)      Sugar: 225 gm

d)      Eggs: 2

e)      Milk: 85 ml

f)        Vinegar: 1 ½ tsp

g)      Vanilla extract: 1 tsp


a)      Preheat the oven to 180C/350F.

b)      In a separate bowl, cream the butter and sugar together until light and fluffy. Make sure the butter is at room temperature. This will help the bread be light.

c)      Add the eggs, mashed bananas, milk*, vinegar* and vanilla extract to the butter and sugar mixture and mix well.

d)      Sift the flour and fold it in the mix above. Sifting the flour again helps keep the cake light and fluffy.

e)      Grease a loaf tin and pour the cake mixture into the tin.

f)        Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.

g)      Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

I sampled a bit and it tasted good. Now waiting for hubby to return so we can enjoy a mid night snack of our own! ‘night all!

* You can use 85 ml of buttermilk instead of milk and vinegar


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