I normally don’t need a reason to bake a banana bread. I don’t even wait for the bananas to ripe! 😀 Since our house is quite warm most of the time, I buy bananas in small quantities so that we finish consuming it, but sometimes doing it doesn’t help and the bananas get riper quicker than we like it. Just like me, the kids also like the bananas in the just-ripe stage, where the sweetness is mild. Once it gets a little softer, none of us would touch it. Earlier I used to bake quite often, but now I have got myself a bit tight on my baking due to my weight goals. My family has this tendency of eating anything baked only for one day and if there are any leftovers, they wouldn’t touch it in the coming days. I would have to either distribute it or eat them myself. 😕 So better is to not bake at all! OK, so coming back to the banana, now what I do is that I freeze the bananas so that I can have my favorite smoothie on weekend mornings! Just a search on banana and you will find many options on the blog to use up your bananas in bakes, smoothies and otherwise!
This recipe is adapted from a little book called “Bake Yourself Happy”. It is a tiny handbook with some very interesting bake recipes. I had already made the Welsh Harvest Cake from this book and totally loved it. So when it threw on me a recipe called “Go Banana Bread”, I had to try it. After all, I am a banana bake fanatic. The description did describe the recipe to be sweet, so I went ahead and reduced the sugar to how we would like it. I used a combination of all purpose flour and wholewheat flour, like I do with almost all my banana breads and kept the recipe as is otherwise. The end result was a nice buttery banana bread, that only needed a cup of milk for company. I love bakes like this, that makes a good breakfast or an afternoon tea snack. Here is another banana bread which is very similar to this one and one of my favorites too! Off to this straight forward recipe…
- 100 gm butter, softened
- 150 gm sugar (increase for sweetness)
- 2 large eggs, beaten lightly
- 2 large/ 3 medium ripe bananas, mashed
- 90 ml milk
- 1 tsp vanilla extract
- 175 gm all purpose flour
- 100 gm wholewheat flour
- 1 tsp baking soda
- ¼ tsp salt
- Preheat the oven to 180 degrees. Grease and and flour a large loaf tin and set aside.
- In a bowl, beat the butter and sugar till light and fluffy.
- Add the eggs, bananas, milk and vanilla and beat till combined.
- Sift in the dry ingredients into the wet ingredients and fold till combined.
- Pour into the pan and bake for 50 to 60 minutes, or till a skewer inserted in the center comes out clean.
- Keep in tin for five minutes, flip onto a cooling rack and allow to cool completely before slicing and enjoying.