baked goods, My Recipes

Easiest Banana Bread recipe ever

February 20, 2015

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I have mentioned before on this blog how I have epically failed a couple of times when attempting to bake a banana bread. I don’t know why but I have failed more than I have succeed when it comes to this specific fruit flavoured extravagancer, which really irritates me because I love banana bread.

But I think it may be safe to say that those days are behind me because in my possession, I’m convinced I hold the world’s easiest Banana Bread recipe ever. It comes from my Aunt Sophie and it’s short and easy to follow and the end result is amazing. Shame, the actual loaf only lasted a few hours after I baked it because I literally and I’m not exaggerating when I say this, devoured the whole thing barr the two slices I gave Shane and the four heart shaped mini cakes I made with the extra batter.

So if you like Banana Bread and you want a fool proof recipe, then this is the blog post for you.

I also thought it would be a nice opportunity to show off my new mugs I bought the other day from Typo, aren’t they just grand?

* I have also in the past made a Peanut Butter Banana Bread that didn’t come out too shabby, if you’re in the mood for a little adaptation of the original.

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Ingredients:

· 125 grams butter (room temp)

· 1 cup sugar

· 2 eggs

· 2 cups flour

· 2 teaspoons baking powder

· 5/6 ripe bananas – depending on the size, mine were quite small

· 1 teaspoon bicarbonate of soda

· 1/4 cup boiling water

· 1 cup chopped pecan nuts

Method:

1. Pre-heat the oven to 180° and spray and cook a 9×5-inch loaf tin

2. Beat the butter and sugar together with an electric mixer.

3. Add the eggs one at a time.

4. Add the flour and baking powder and keep mixing.

5. Mash up the bananas in a bowl.

6. In a teacup mix the bicarb and the boiling water together and then pour that over the mashed up bananas. Allow the mixture to sit for 5 minutes.

7. Add the banana/bicarb/water mixture to the other ingredients and give it a quick mix with the electric beater, make sure you don’t over beat it.

8. Stir in your pecan nuts.

9. Pour your cake batter into your prepared tin and bake for 35- 40 minutes, or until the cake is golden brown and a knife comes out clean when stuck in the middle.

10. Get some tracksuit pants on and start eating.

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3 Comments

  • Reply Anina @ Aninas Recipes February 20, 2015 at 9:20 am

    I am such a sucker for banana bread! Added half a cup desiccated coconut to my recipe the other day, and it was amazing. So versatile, right? Love the mugs!!

  • Reply Anita Dlamini February 23, 2015 at 7:49 am

    it’s national banana bread day folks!!!

  • Reply Carol Cook March 6, 2015 at 1:22 pm

    Yummy, I am going to try this one for sure, I tried one the other day and it also flopped

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