Banana Bread


One evening last week after a very long day, I was lying on the couch getting my weekly dose of cooking channel, when my husband out of the blue tells me he is going to make banana bread. I was astonished, (A) because it was 9pm and (B) my husband, making banana bread? Without hesitation, he made us the most amazingly delicious banana bread, which is worth mentioning in this blog.This explains why I married him. When I got a whiff of the bread baking in the oven, it was ever so comforting. It had this earthy, sweet and familiar smell. There is something timeless about banana bread and no better way to use up all those bananas that have gracefully turned from yellow to brown. It came out of the oven, and the entire house was permeated with delicious banana incense. At this stage the hard part was not to get into a BBEF, banana bread eating frenzy. Between my husband, 2 teenagers, and myself, it didn’t take long to devour the entire loaf. Slathered with good quality butter, and armed with a cup of tea. The world as I knew it ceased to exist, well at least for the 30 seconds that it took to eat it!

Ingredients –

  • 3 or 4 ripe bananas, mashed
  • 1/3 cup melted butter
  • ½ cup white sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour

Method –

No need for a mixer for this recipe. Preheat the oven to 175°C. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and mix. Pour mixture into a well-greased loaf tin. Bake for 45 -50 minutes, test with a wooden stick, if it comes out clean then its done. Cool on a rack (if you are able too J) Remove from pan, slice and serve with good quality butter.


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