AuthorAngélique Wilson
Rating1

Perfect afternoon snack with tea or coffee. Slightly toast and serve with butter, honey, or vanilla ricotta and fresh raspberries.

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Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 285 g Plain flour
 1 tsp Bicarbonate of soda
 ½ tsp Salt
 110 g Butter
 225 g Caster sugar
 2 Eggs
 4 Ripe bananas
 1 tsp Vanilla extract
 85 ml Buttermilk

1

Preheat the oven to gas mark 4/ 180°C / 350F.

2

Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

3

In a separate bowl cream the butter and sugar together until light and fluffy.

4

Add the eggs, mashed bananas, buttermilk and vanilla extract mix well. Then fold in the flour mixture.

5

Grease a loaf tin and pour in the cake mixture.

6

Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.

7

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wired rack to cool completely before serving.

Start a 10 Minute timer.

Dish Types, CuisinesMain IngredientsDiets

Ingredients

 285 g Plain flour
 1 tsp Bicarbonate of soda
 ½ tsp Salt
 110 g Butter
 225 g Caster sugar
 2 Eggs
 4 Ripe bananas
 1 tsp Vanilla extract
 85 ml Buttermilk

Directions

1

Preheat the oven to gas mark 4/ 180°C / 350F.

2

Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

3

In a separate bowl cream the butter and sugar together until light and fluffy.

4

Add the eggs, mashed bananas, buttermilk and vanilla extract mix well. Then fold in the flour mixture.

5

Grease a loaf tin and pour in the cake mixture.

6

Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.

7

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wired rack to cool completely before serving.

Banana bread
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