Everybody and has their favourite family recipe for banana bread and this is mine. I have adapted it over the years but this is the one I reach too now. It’s not too moist that sometimes I find banana breads can be. I also love to add nuts into this too – walnuts or pecans, but unfortunately the cupboards were bare so I had to do without adding them in today.
Cake for me at the moment is a necessity. I think all breastfeeding mums need to have cake to hand at all times!! The great thing about breastfeeding is that you can eat cake and not feel guilty as you need all the extra calories! Today this even more needed than usual as all of us have a cold so are feeling pretty grotty and cake is always needed to help make us feel better!
I haven’t posted a cake recipe for a long time so it is wonderful to have written one! I definitely need to post more of my baking recipes. I have loved blogging about this today even though it is such a well known and classic cake. Now I’m off to have another slice!
- 2 large bananas, very ripe and mashed
- 115g butter, soft
- 150g light muscovado sugar
- 2 large eggs
- 225g white self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 75g pecans (optional)
- 2 tsp Demerara sugar
- Pre-heat the oven to 170C. Grease a loaf tin with butter (if it is an old tin line with baking parchment too).
- Place the butter, flour, baking powder, sugar, cinnamon and eggs in a freestanding mixer and mix until smooth (this can also be done with a hand mixer or wooden spoon!).
- Add the bananas and mix for a further minute.
- Using a spatula, mix in the pecans then pour into the loaf tin. Sprinkle the demerara sugar on top.
- Place in the oven and bake for 1 hour.
Enjoy! H xx