Traditional Banana Bread
Traditional Banana Bread
There is something about Banana Bread, spread with lashings of butter that is so comforting! ! This Traditional Banana Bread is perfectly sweet, moist, and so full of flavour.
If your bananas are going soft and brown, don’t throw them out – just freeze them, in their skins, and when you have a little spare time you can defrost them and make this delectable easy peasy absolutely moist banana bread!
Banana Bread Recipe Ingredients
Bananas – are key in this recipe for moistest and most flavourful banana bread. You’ll want to make sure your bananas are as ripe as possible. The browner the better! That’s how you’ll get a soft and moist loaf.
Sugar – I use both white and brown sugar to get a nice sweet caramelized flavour.
Butter – For the best flavour only use butter, it does make a difference!
Flour – I use Self Raising flour for a tall fluffy soft loaf.
Baking Powder – For an added lift
Bicarbonate of Soda – Is added for browning the bread. Without it, the bread comes out pale.
Buttermilk – This gives your loaf an undeniable richness and creates a soft and moist loaf.
Add-Ins – Cinnamon for extra flavour and salt to balance the sweetness. Feel free to add chopped pecans or walnuts for a good crunch.
Freezing
Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months!
Wrap the loaf or the individual slices extremely well with plastic wrap or foil to ensure freshness.
- 3 Ripe Bananas ( 1 Cup)
- 1/4 Cup Buttermilk
- 1/2 Cup Butter (120Gr)
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 3 Large Eggs
- 2 Cups Self Raising Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda
- 1 Tsp Ground Cinnamon
- Pinch of Salt
- 1/2 Cup Pecans (Optional)
- Toasted Coconut Flakes or Banana Slices (To Garnish)
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Preheat the oven to180°C.
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Mash bananas in a bowl using a potato masher or a fork. There can be some small chunks remaining, it doesn't have to be completely smooth. Mix the buttermilk thoroughly into the mashed bananas and stir well.
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Cream butter and sugar together, until light and fluffy.
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Add eggs,one at a time
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Fold the banana and buttermilk mix into the butter mixture.
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Sift all the dry ingredients and gradually fold it into the butter mixture .
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Add pecan nuts if using.
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Pour the mixture into a greased 20cm x 10cm loaf pan.
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Garnish with banana slices or toasted coconut flakes.
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Bake at 180°C for about 45-50 minutes, or until an inserted skewer comes out clean.
The nuts in this recipe are optional, so if you have a nut allergy please omit it.
