Growing up my mum always baked the most delicious {and moist!} banana bread – we used to head off for school with our packed lunches – the best days were those which we found a piece of banana bread spread with butter.
My mum’s banana bread is my favourite – so easily made, and so good with a cuppa {and maybe some knitting?!}. This recipe is quite cake-like so probably not ideal to toast. Please see my cafe-style banana bread recipe here.
MaMa’s banana bread {a recipe}
Recipe Type: cakes and sweet treats
Prep time:
Cook time:
Total time:
Serves: Makes 2 loaves
this recipe makes two loaves and is ideal to freeze – leaving you with one in the freezer and one on the go!
Ingredients
- 4 ripe bananas {mashed}
- 120g butter {softened}
- 1 cup caster sugar
- 2 eggs {beaten}
- 3 cups self-raising flour
- pinch salt
- 1 250ml tub yoghurt {vanilla, or plain-flavoured}
- 2 handfuls walnuts {chopped}
Instructions
- Preheat oven to 180 degrees C
- Cream together butter and caster sugar until light and fluffy.
- Add bananas and beaten eggs to cream mixture and mix well.
- Gradually {and alternatively} add dry ingredients and yoghurt until batter forms. If too dry, add more yoghurt – too wet, add a bit of extra flour.
- Spoon mixture into 2 greased and lined loaf tins.
- Top with chopped walnuts.
- Bake in oven for 60 minutes or until golden, and inserted skewer comes out clean.
- Serve with butter and a cuppa!
- Enjoy!
Keera
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