Baking is the best way to spend a Sunday afternoon. There's been loads of new recipes I've found that I've wanted to try so look out for more and possibly even baking videos. I've been really into Soreen Banana Bread and figured I'd have to try out making my own.
To make my Banana Bread you will need:
285g/10 oz Plain Flour
1 tsp Bicarbonate of Soda
1/2 tsp Salt
110g/4 oz Butter as well as a little extra for greasing or you can use Lard
225g/8 oz Caster Sugar
2 Free Range Eggs
2/3 Well ripe Bananas
85ml/3fl Buttermilk, regular semi skimmed milk is fine
1 Tsp Vanilla extract
1 Tsp of cinnamon
Firstly make sure you preheat your oven to 180c/350f/Gas mark 4.
This may vary depending on whether your oven is fan assisted or not so you might want to make sure you keep an eye on your bread to make sure it isn't over cooked, just like my first attempt was. BUT extra burnt edges give extra taste!
Stir the flour, bicarbonate of sofa and salt into a large mixing bowl.
Into a separate mixing bowl cream together the butter and caster sugar until light and fluffy.
Then add your mashed up bananas, vanilla extract, cinnamon and eggs.
You can mix together by hand or if you're lazy like me and get arm ache really quickly, you can use a mixer. Just make sure the mixture is nice and fluffy.
Once all fluffed up, it's time to fold in your flour. The best way to do this is run your mixing spoon around the inside of your bowl ensuring that you get all flour into the mixture, you should add flour a bit at a time so that you're not over powering your mixture. You need to fold the flour in in order to get air into the mixture to help your bread to rise.
When all the mixture is ready you need to make sure you are ready for baking by preparing a loaf shape tin with grease proof paper. Make sure that you cover all the sides so that the bread doesn't get stuck in the tin. I find it easier to do this by greasing the tin with either butter or lard and then stick the grease proof paper on that where it will stick better and make it easier to get all the mixture in the tin. Plus! It is easier if you measure the length and width of your baking tin so that you aren't left with too much paper stick out of the top of your tin that will only get in the way or get burnt. These are the simplest tips that actually help a lot.
It's ready for the oven!
Look how happy I am, please excuse my makeup-less face.
Once in the oven bake for around an hour, or until golden brown.
To check your bread is baked thoroughly poke inside with a clean knife or metal skewer, if it comes out clean it's all done!
I am so pleased with the finished batch! I actually made 2 loaves with my mixture but because I only have 1 tin I baked 1 and it got burnt (but still tastes so good!) so lucky I still had my 2nd batch to bake after.
Let me know if you give this recipe a try, I love it and think it tastes so much better warmed up for pudding.
If you have any other recipes you think I should try let me know and I'll definitely give them a try!
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Katie xxx
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