Thursday, 27 August 2015

Recipe: Banana Bread



Banana's are pretty much the only fruit I enjoy in any form other than a juice. I've tried fruit, don't get me wrong, but the texture of most fruit makes me cringe and quickly put it down. 
Once bananas start to ripen, that's the perfect time to transform them in to a delicious banana bread for everyone to enjoy.
To make the above banana bread you will need...

285g plain flour 
1 tsp of bicarbonate soda 
1/2 tsp salt
110g butter 
225g caster sugar 
2 medium eggs 
4 ripe bananas 
85ml butter milk * 
1 tsp of vanilla extract 
Optional : chocolate chips/chunks 

* if you can't find this in the shops or want a cheaper alternative, mix 1.5 teaspoons of lemon juice or vinegar in to 85ml of regular milk

This is incredibly easy to make and doesn't take that long to prepare, bonus!
So, now that you have all of the ingredients, it's time to get down to the nity gritty...
Prep time : 20 minutes 
Cooking time : 40 - 80 minutes 
1. Preheat your oven to 180 (fan assisted) / gas mark 4 and leave to heat up whilst you make the mixture. 

2. Sift your flour, bicarbonate soda and salt in to a little bowl and put to one side. 

3. Put the butter and caster sugar in to a large mixing bowl and cream together (combine it until it goes a light yellow colour and looks quite fluffy). You can do this with an electric whisk which will take very little time or do it by hand if you fancy it!
4. Once you have creamed together the mixture(and avoided eating the majority of it, or is that just me?), mash the 4 bananas in to a paste and add that in to your butter and caster sugar mix, along with the eggs, buttermilk and vanilla extract - mix well. 
The mixture isn't going to be completely smooth due to the nature of the bananas so don't panic if it doesn't look like regular cake batter!

5. Fold the flour, bicarbonate soda and salt in to the wet mixture until it's all combined. 
If you're adding chocolate chips or chunks for a treat like I did then do this now and mix them in gently. 

6. Grease a  20cm x 12.5cm/8in x 5in loaf tin with some butter and then slowly add the mixture so you don't lose any.

7. Pop in the oven for between 40 - 80 minutes. 
My banana bread began to go brown on top before the inside had cooked so I covered the top with some kitchen foil to stop any more browning! 
 The banana bread should be risen and golden on top and when you push a knife in to the tin and pull it out, it shouldn't come out with any mixture on it. 

8. Transfer to a cooling rack and wait for it to cool down before removing it from the tin.  

And there we have it, a quick and simple banana bread!
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