Banana Bread…with a touch of Vanilla Sugar

IF YOU DONT LOVE BANANA BREAD… YOU’RE WEIRD.

This recipe, is easy and makes a delicious Banana Bread.  When the bread is moist, which as you can see from the pictures, it is …. this wont last more than 2 days in any household and I love making it.

There is enough for approximately 10-12 slices and I keep it wrapped in foil as it gets more and more moist over time.  I wouldn’t keep it for longer than 1 week otherwise it starts growing hair and that’s when you have to chuck it.  And lets be honest…it would have been a crap batch of bread if it lasted that long in your kitchen!

INGREDIENTS

270g soft brown sugar (I like muscovado.  Its brown, has a nice molasses taste and is lovely for baking.  I prefer it over regular brown sugar which seems to turn to a rock after a few days in my store cupboard.)

2 eggs

280g plain flour

3x medium bananas mashed

1 tablespoon Vanilla Sugar

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon of ground ginger

1 1/2 teaspoons of ground cinnamon

150g unsalted butter, melted (pop in the microwave for approx 40 seconds and then leave at room temperature).

THE COOKING PART

FIRST….GET ORGANISED AND HAVE EVERYTHING READY TO GO.

Without sounding like a complete anal weirdo, I line up my ingredients in order of use… otherwise you forget.  ALSO, NEVER EVER drink while baking/cooking something nice…. you will forget vital ingredients (g-d forbid).

  1. Preheat the oven.  I used to think this was just some crap they threw into cook books but do it.  Its vital.

  2. Put the sugar & eggs in a huge bowl and mix with a handheld mixer (or if you’re lucky enough to have a freestanding electric one…. good for you. it works just as well).

  3. Beat sugar + eggs until they’re properly mixed.

  4. Mash your 3 bananas with a fork. Until it’s the kind of quantity you would give your 10 month old baby. Not too mashed and still a bit lumpy.

  5. Add your flour (sift through a handheld fine sieve to get rid of lumps), baking powder, cinnamon, bicarbonate of soda & ginger to the sugar mixture. Also add one teaspoon of Vanilla sugar. I sieve everything together through my handheld sieve thingy (mines from Ikea).

  6. Mix the whole flour mixture until all dry ingredients are properly mixed and then add the sugar/egg mix to it.

  7. Pour in the melted butter and beat everything with your handheld whisk (or if you’re a bit posh… your freestanding one).  Make sure everything is mixed properly.

  8. Pour the mix into a loaf tin (or those new rubber ones that I personally love and use for everything because they are fucking brilliant and easy peasey to get cakes out of…muffins etc).  **NB. The loaf tin/rubber tin needs to be greased with a bit of olive oil (i dab it onto some kitchen tissue and rub all over the tin) and sprinkle (through a sieve, NOT loosely) some flour all over the tin, on the sides and base.

  9. Once you have poured all the mix into your tin, smooth over with a knife or palette knife and bake in your oven for approx 50-60 minutes. I would check after 50 minutes to make sure you are not burning the loaf and if you think its cooked but are not 100% sure, put a cocktail stick through the middle. If it comes out clean (it’s a tiny stick so it wont mess up the look of the bread or anything), then you know its done.

  10. Take out of the oven, and once it’s slightly cool, turn it out onto a wire cooling rake (or in my case… I use one of the wire racks from my oven which is slightly raised so that the bread cools down all over, including underneath).

Its lovely … and your Husband/wife/Partner/kids/neighbours/clients… will want you to make this all the time.  When the Captain was out of work… I made these at Christmas, wrapped them in some lovely looking paper from John Lewis (back in London obviously) and gave it to people as a present.

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