Banana bread

Banana bread is a firm favourite in any household. Growing up my mom was always on the hunt for a perfect banana bread recipe and she finally found this one. She swears by it and maintains that it is the warm milk and baking soda combo that makes this so light and fluffy. Although there are a few steps involved I have worked on making this as quick and easy as possible.

The recipe is extremely adaptable and I have swapped out normal flour for gluten free flour and dairy milk for plant based alternatives and the taste is pretty much spot on every time.

Let’s get cooking…

Start off by creaming the butter and sugar together until it is pale yellow and fluffy, add in the eggs individually and mix to incorporate well. Next add in the mashed bananas, I prefer to mash the bananas in the same bowl to reduce washing up but you can also do this separately and add it into the mixture.

Incorporate the sifted flour and baking powder but mix ever so gently, you don’t want to create a tough batter by over mixing and activating the gluten. Boil the milk in the microwave or on the stove top and add the bicarb to it while it still hot. The milk should begin to foam add it immediately into the cake batter, work quickly at this point to not lose any of this effervescence. Pour the batter into an already greased loaf tin and bake at 180 for 1 hour. A skewer or knife inserted into the middle of the cake should come out clean when the cake is cooked.

Top with a spread of butter and drizzle over nut butter of choice. Enjoy while warm!