Banana bread

Tuesday, 10 January 2017

I felt like sharing this recipe for banana bread on mbakes because when I was testing it as a bundt cake, it took about five attempts to nail. It’s the sort of banana bread that tastes best when eaten the day it’s baked, when the the outer crust is still crispy and the middle still warm. A good glug of maple syrup or a spread of dulce de leche isn’t necessary, unless, like me, you like to have sugar with your sugar. Happy New Year!
Banana bread

  • 200g unsalted butter, softened, plus extra for greasing the bundt tin
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 4 medium or 3 large overripe bananas
  • 150g natural yogurt or buttermilk, at room temperature
  • 1 tsp vanilla extract
  • 225g light brown sugar
  • 2 large free-range eggs, at room temperature
  1. Heat the oven to 180°C/160°C fan/gas 4. Line a 2lb loaf tin with baking parchment
  2. Sift together the flour, bicarbonate of soda and cinnamon into a large mixing bowl, then set aside. Mash the bananas in another bowl, then stir in the yogurt/buttermilk and vanilla.
  3. Put the butter and sugar in a separate bowl and beat with a wooden spoon until soft and a little paler in colour - or use a handheld mixer if you prefer. Add the eggs, one at a time, beating well after each addition.
  4. Using a metal spoon, add a third of the flour mixture and fold it in gently, using a figure of eight motion, followed by half of the banana mixture. Repeat with another third of the flour mixture, then the remaining banana mixture, then finally the remaining flour.
  5. Pour the mixture into the loaf tin and level the surface with a palette knife or the back of a spoon. Bake for 60-90 min or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 20 min, then turn it out onto a wire rack to cool completely.

Love Em xx


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