Banana Bread Recipe.

Have you ever noticed that people who say they can’t bake, or never bake always add “oh but I can do banana bread” at the end of that sentence. How odd! It is almost as if every single person in the whole world has been taught to make banana bread (of all things!) and that the lessons stopped there. This is something I’ve noticed many times and each time I think..why? Like, really. Why banana bread? First of all the bananas have to be properly black and really, really overly ripe to make it work. Secondly, it will turn out to be  banana flavoured cake. Actually, fact. However, now I live in England and can experience the joy that is Ocado (and its Irish section, yes!!), I get my shopping delivered. Usually, this is great but last week the bananas I ordered where turning brown before I even unpacked them. That’s when it struck me, I should try and make the Best Banana Bread ever – or at least one I would like to eat and so here it is:


Right, you’ll need:
3 or 4 really black bananas
2 large eggs
1 tsp vanilla extract
280g plain flour
1tsp baking soda
4oz salted butter
225g caster sugar
3lf milk
1tsp vinegar
2tsp secret ingredient
icing sugar.
Long live the loaf tin, here we go again! Line your 2lb one up and preheat that oven to 180 again. Just a heads up in case you haven’t realised. All loaf tin cakes basically take 1 hour at 180 degrees.
Cream your butter and sugar until very light and fluffy, add your eggs and your bananas. I like to mash my bananas with a fork so there will still be the odd chunk. If you want to whack them in your food processor, you can. It all depends on the texture you want the cake to have. Add in your vanilla extract and stir.
Measure your milk and add the vinegar to it, stir and add to your main cake mixture. Sieve in your other dry ingredients and your secret ingredient, which is Original Ovaltine. Trust me, it just makes it so much more homely tasting. Definitely give it a go. Make sure everything is combined and then pour your mix into your tin.
Bake for at least an hour to an hour and 15 minutes, making sure a skewer comes out clean when pressed down into the cake.
Allow to cool for a few minutes in the tin, then turn it out onto a plate and dust with some icing sugar.
I thought this one actually came out really well. Again, I brought it to work and it was all eaten so think the balance of banana was right. Experiment for yourselves though!

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