Banana bread
Nothing beats freshly baked banana bread; the banana simply fills the room with its sweet aromas. This banana bread recipe has been adapted from Just One cook Book to fit a 1+½ loaf tin.
Baking equipment
I love my Alan Silverwood bakeware for all the baking adventures in the kitchen, the products are easy to wash, doesn’t oxidise or burn and bakes brilliantly. I recently purchased a Kitchenaid one of the most lusted item on my wish list for ages. It has saved my wrist and arm from whisking and whipping mixtures by hand. This banana bread recipe is so moist and best served with a big pot of tea or a cup of coffee. 
Super moist banana bread recipe
Super moist banana bread recipe
Nothing beats freshly baked banana bread; the banana simply fills the room with its sweet aromas. An easy to to follow recipe to make an super moist banana bread.
Servings 4 people
Cost 5
Equipment
- stand mixer
- loaf tin
Ingredients
- 1 cup plain flour
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 100 grams unsalted butter
- 70 grams sugar
- 2 large eggs
- 1 tbsp vegetable oil
- 1 tbsp vanilla extract
- 2 ripe bananas
Instructions
- preheat the oven to Gasmark 6, line your 1+½ loaf tin with paper
- In a bowl combine 1 cup of flour, ½ tsp of table salt, ½ baking powder and ½ bicarbonate soda and whisk together.
- In your mixer bowl, whisk your 100g butter and sugar into a creamy texture.
- Add the 1 tbsp of vegetable oil, 1 tbsp of vanilla extract, the 2 eggs and mix.
- In a separate bowl mash, the bananas with a fork
- add the add into the egg mixture
- add the flour mixture into the egg mixture and mix until you get a runny texture
- pour the batter into your tin loaf
- bake until you can poke a toothpick into the centre, and it comes out clean, this should take about 1 hour
- rest for 20-30 to cool down than enjoy
Notes
tbsp = tablespoon
tsp = teaspoon