Banana bread is an absolute favourite of mine, it is a brilliant way to use up leftover brown bananas and I often buy lots of extra bananas just so we can make banana cake. This banana loaf is so moist and delicious that it never lasts long here, I often double the recipe and freeze the second loaf to grab out of the freezer when we want a treat (I have done this in the pictures hence why there is 4 eggs in the photos below).
Tip: A great tip from some of my lovely commenters is to pop foil over the cake for the first 20 minutes or so, to ensure the top doesn’t go too brown.
- 125g butter
- 200g white sugar
- 2 eggs
- 3 ripe bananas (mashed)
- Few drops vanilla essence
- 2 tablespoons milk
- 1/2 teaspoon bicarbonate of soda
- 185g self-raising flour
- Preheat oven to 180* (170* fan). Cream the butter and sugar in a large mixing bowl.
- Add the eggs one at a time and then mix in the mashed banana and a few drops of vanilla essence.
- Add the flour, milk and bicarbonate of soda and mix until just combined.
- Pour mixture into a greased loaf tin and bake for approx. 40 minutes or until cake springs back when touched in the middle.
- Allow to cool. When cooled, slice and serve on its own or spread with a little butter.
This recipe is amazing with fudge chunks or white chocolate chips!