Tuesday, October 29, 2013

Best Ever Banana Bread

When I was a kid and heard the phrase "no flies on him", I just presumed the person spoken about had good personal hygiene and didn't smell like a garbage can. It's interesting that people frequently associate bad smells with flies, and I suppose flies generally are attracted to the grosser things in life. That's why I was a bit surprised that when my house filled with the heavenly aroma of this banana bread baking in all its golden glory, flies flocked to the fly wire over the windows, trying to find a way inside. The whole house was filled with the most delicous banana and cinnamon smells as that banana loaf cooked away.
Its by far the best banana bread recipe I've ever tried. It's golden on the outside, the crust sweet and slightly crunchy on the outer. The bread itself and moist and giving, the perfect texture and is well balanced in flavours--the banana-ey goodness, the spice of the cinnamon, the sweeter outer crust. Its glorious served warm with a slathering of butter--or even made decadent with the addition of cream cheese icing. I myself decorated the top with fresh banana slices before it went into the oven, and it came out looking like cafe style banana bread. It got thumbs up from all family members...I wonder if it would have got such high reviews if my husband had known that I used his shirt as a backdrop in the photos? Ha!

BEST EVER BANANA BREAD (Adapted from All Recipes)

1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
4 over ripe bananas, mashed
1 tsp vanilla essence
2 tbsp milk
1/2 tsp bicarb soda
1 1/2 cups Self raising flour
1 tsp cinnamon
1 extra banana for decorating, optional

Preheat your oven to 190C. Greae and line a loaf tin.
In a large bowl, place the butter and the sugars and beat with an electric mixer until light in colour. Add the eggs one at a time, beating well between additions. Add the mashed banana and vanilla and mix until combined. In a cup, mix the milk with the bicarb soda, and add the flour and this mixture alternately to the main bowl, mixing until just combined. Add the cinnamon are stir through the batter.
Pour into the lined and greased loaf tin. Place slices of the extra banana on the top of the batter, and place in the oven. Bake for 45 minutes, or until the cake springs back when touched in the centre. Cool before removing from the tin.

NOTES: I doubled this recipe and got a hightop loaf and 12 good sized muffins.

1 comment:

Give me some sugar, Sugar...