Banana Bread - My Go-to Recipe now

Photo credit to my friend CP

If you've been following my blog, you may know I've been silent for a while. There was a particular day when I couldn't hold back my enthusiasm and did reveal I had something up my sleeve. Well, I really can't wait to tell you more. My new business idea has kept me very busy the past 2 months. I feel like starting an Extra Virgin Entrepreneur page as I have so much to share!

Anyway, so many of you asked about my banana bread post on my facebook page and I'm so sorry I took so long to get back to you but here it is finally! I have tested this simple recipe numerous times now and it is definitely my go-to recipe for moist, fluffy banana bread. My sister who is fussy about how she likes her banana bread, said, Finally, you got it right!

Recipe
Adapted from my new friend CP

Ingredients
220g all-purpose flour
110g castor sugar (original 150g)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
115g, unsalted butter, melted and cooled
4 overripe large bananas, mashed (original 3 bananas. The more overripe, the sweeter - which is why I could cut down the sugar)
1 vanilla pod (or you can use 1 tsp pure vanilla extract)
1 cup of Nuts, assorted and toasted (almond flakes, pine, whatever you fancy, even raisins and cranberry and chocolate chips!)

Garnish: a few slices of banana on top of batter

Method

1. Preheat oven to 160C (you have to test your own oven performance. If you find the top browning or burning too quickly while the rest is still uncooked, reduce the temperature)
2. Butter and flour the bottom and sides of a 9x3 inch loaf pan. (Mine didn't exactly measure up but it's fine. I've since tried different shapes and sizes for variety and it's been fun!)
3. In a large bowl, combine the dry ingredients - flour, sugar, baking powder, baking soda, salt. Set aside.

4. In a medium size bowl, combine the wet ingredients - mashed bananas, lightly beaten eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry just until combined and the batter is thick and chunky. Don't overmix or you will lose the fluffiness. 

5. Scrape the batter into prepared pan and place slices of banana on top for garnish (optional). 

6. Bake till golden brown and a stick inserted into the bread comes out clean, about 60 minutes. 

7. Place on a wire rack to cool, then remove bread from the pan. 

8. It's lovely served warm. If you intend to serve it on another day, let it cool completely then double cling-wrap tightly to preserve moisture. 

Very simple - so please do try it. Your family members will certainly benefit from your effort! Have fun monkeying around.

See my very first attempt at banana bread some 2 years back.