Banana Bread

I did some baking the other day and as the food section of the blog is a little lacking I thought I’d share. This is largely due to the fact I can’t be bothered to take pictures of the food I cook because I can’t wait to eat it.

I’ve tried a few banana bread recipes and this is my favourite – BBC Good Food which you can find here or below.

285g/10oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz butter, plus extra for greasing
225g/8oz caster sugar
2 free-range eggs
4 ripe bananas, mashed (it’s important they’re ripe)
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract


  • Grease and line a loaf tin, mine is around 13 x 8cm.
  • Preheat the oven to 180C/350F/Gas 4.
  • Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
  • In a separate bowl, cream the butter and sugar together until light and fluffy. Make sure your butter is nice and soft and make sure you do this until it is pale – don’t be impatient! (see below)
  • Add the eggs
  • Add the mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well.
  • Fold in the flour mixture. I tend to draw a line down the middle of the bowl, rotate the spatula/large spoon over on itself as I move it clockwise to 12 o’clock and repeat. Essentially you’re trying to keep in air here so it’s nice and light.
  • Pour the mixture into your tin. Bake for one hour (yes, it really does take that long).
  • Leave for a few minutes to cool in the tin, turn out and leave to cool fully. Best enjoyed with a cup of tea. But then I say that about most food.

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