Hey dolls,
First off, I just wanna say I hope you are all okay and staying safe in this crazy time we are currently living in. Sorry for missing a few weeks, I’ve been getting into lockdown routine and getting on with the last few assignments I have for uni.
But anyway, I thought I’d share my favourite banana bread recipe is everyone is baking banana bread and I’ve been using this one for years! It’s a firm favourite with my family and friends and is of course from the Hummingbird Bakery- my favourite books to bake from (with a couple of changes).
First up ingredients:
- 250g light brown or caster sugar – whichever you have in the cupboard, I’ve also reduced the amount of sugar from the original recipe
- 2 eggs
- 2-3 mashed bananas – depending on the size!
- 280g plain flour
- 1 teaspoon of each – baking powder, bicarbonate of soda, cinnamon and ginger
- 140g of unsalted butter, melted
- A loaf tin, greased and dusted with flour
Preheat your oven to 170 degrees.
Ok, now for the method:
- Beat the eggs and sugar together until fluffy.
- Then beat in the mashed banana to the mixture
- In a separate bowl, mix together the dry ingredients.
- Add half the dry mix to the egg mixture and mix until combined
- Add in the other half and mix again. At this point the batter will be quite thick, don’t panic!
- Now pour in the melted butter and mix until all the ingredients are combined
- Pour the batter into the loaf tin.
- Pop into the oven and bake for around an hour, a knife or skewer should come out clean after being stuck in the cake when its cooked!
And that’s it! Super simple and so yummy, I love to toast the banana bread under the grill and top with a little bit of nutella!
I’ll be sharing some more of my favourite recipes as well as some tips to stay productive!
Stay home and stay safe!
Ciao Bellas,
S
xxx
Friday Fashion Fix 