Food & Wine
Banana bread
As featured in the Over60 cookbook, The Way Mum Made It, Marilyn Hulslander says of her banana bread recipe, “I have been making this for 40 years and my hubby still requests it. If I try a new cake, he says ‘What’s wrong with the banana cake? I like it!’”
To get this recipe and 174 others, for a limited time you can get 23 per cent of the Over60 cookbook, The Way Mum Made It by clicking here.
Serves: 8–10
Ingredients:
- 125 g unsalted butter, chopped
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup mashed ripe bananas (about 2)
- 1¼ cups self-raising flour
- ¾ teaspoon bicarbonate of soda
- 1 teaspoon salt
Method:
- Preheat the oven to 180°C. Lightly grease and flour a loaf tin.
- Using an electric mixer, beat the butter and sugar thoroughly, adding the vanilla while mixing.
- Add the eggs, one at a time, beating thoroughly after each addition. Add the banana and beat on low speed.
- In a separate bowl, combine the flour, bicarbonate of soda and salt and add to the banana mixture. Continue mixing on low speed until combined, then mix on medium speed for 2 minutes.
- Pour into the prepared tin and bake for 45 minutes. Leave to cool in the tin for 5 minutes, then cut around the sides and turn out onto a wire rack to cool.
Note: This basic recipe can be enhanced by adding ½ cup of chopped walnuts, shaken with a little bit of flour, and stirred into the mixture after you’ve finished beating. You can also add a teaspoon of ground ginger if you like.