January, a time for hibernating, snuggling under blankets, taking short walks out in the cold, (mostly for hot chocolate at the local cafe), watching Disney movies on Sunday afternoons and baking banana loaf.
I created this recipe for banana bread using my mum’s sponge staple as the base and it never disappoints. It’s a light sponge with gooey banana bits woven through. Indulgent to feel like a treat but not too sweet for children to enjoy as an after school snack.
However you want to dress it up or down, (toasted and buttered, simple as it comes or warmed with a spoonful of custard), it touches the bits of your soul that need a little love at this time of year.
- 6 oz soft butter
- 3 oz caster sugar
- 3 oz soft brown sugar
- 3 eggs
- 1 teaspoon baking powder
- pinch salt
- 6 oz self raising flour
- 2 table spoons of organic whole milk
- Squeeze of lemon (approx 1 teaspoon)
- 1 teaspoon vanilla extract
- 3 small ripe bananas mashed up – leave them a little bit chunky (or 2 large ones)
Whizz up the sugars and butter. Add the 3 eggs and beat into the mix. Slowly fold the flour, salt and baking powder into the batter until fully mixed through. Stir in the mashed banana, vanilla, milk and lemon juice.
Pour mix into a greased baking loaf tin and cook at 160 (fan), for 1hr 5 mins or until firm but moist. A nice crack will appear on the top of the loaf as it cooks.