banana bread

Killer Banana Bread

There are sooo many banana bread recipes out there with so many incredible variations it’s often really hard to choose one. But really, if you have a reliable base recipe, then you can pretty much add whatever “extras” you want to make it your own. It’ such an awesome way to make use of any leftover nuts or dried fruit bit-and-bobs floating around your pantry that are taking up space! Man, they drive me nuts! (see what I did there??)

I was visiting my mum in France recently and feeling inspired by her awesome country kitchen (is it wrong to be jealous of your own mother?), I decided to whip up some banana bread and make a few varieties with what was lying around. I’d spotted those pesky browning bananas in one of her many “installations” that she loves to create with produce and other random (yet very creative) items. This was more of a chance for me to practice some food styling and photography as opposed to developing the next best sliced bread…

So here goes – just a simple no-fuss banana bread, with some varied suggestions. No biggie. I hope you like the pics though!

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Killer Banana Bread

285g Plain Flourimage004

1 tsp Bicarbonate of Soda

Β½ tsp Salt

1 tsp Ground Cinnamon

110g Butter, softened

225g Castor Sugar

2 Free Range Eggs, beaten

4 Over-ripe Bananas, mashed

85ml Buttermilk (or normal milk with a squeeze of fresh lemon juice added. Let this sit for 10 mins to clot)

1 tsp Vanilla Extract

Optional:

1 cup either: Blueberries, Raspberries, Walnuts

Poppyseeds or Flaked Almonds to garnish

Method:

  • Preheat the oven to 180Β°C
  • Sift together the flour, bicarb, salt and cinnamon into a medium sized bowl
  • Cream the butter and sugar until light and fluffy
  • Beat in the eggs one at a time
  • Briefly beat in the bananas, buttermilk and vanilla essence, do not overmix at this stage
  • Using a spatula, fold in the flour until evenly combined
  • Here you can add your berries or nuts depending on what you fancy!
  • Pour the mixture into a greased loaf tin, approx. 20cmx12.5cm
  • Now you can sprinkle over the poppyseeds or raw flaked almonds for garnish. Even walnuts look great – whatever you like
  • Bake for about 1 hour. Test to see if it’s ready by inserting a skewer into the centre, it should come out clean. Leave to cool in the tin on a wire rack
  • Best served warm smothered with slightly salted butter (naughty!)

Tip: You can also make mini loaves which are just too cute and make great little gifts! Same method, just bake them 15-30mins depending on the size of your tiny tins. This is something you will have to keep an eye on and test.

Happy Baking!

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