This Banana Bread Loaf is delicious and moist with lots of flavour. Perfect sliced with tea or coffee. Banana bread is wonderful toasted too. Best with overripe bananas.
It was my birthday on Friday. I turned 21 again, but with 11 years experience! Yes, that’s right, I turned 32. *barf*
I’ve always enjoyed birthdays, that is until I turned 29. I was terrified of the BIG 3-0! But 30 wasn’t a big deal after all.
Saying that, I still get asked for I.D when I attempt to buy alcohol in supermarkets! 😆 It always makes me laugh. Most of the cashiers asking me are always older than I am, but one time a young cashier (who barely looked old enough to be working, let alone be demanding my I.D) asked me just before Christmas when I picked up a bottle of barely alcoholic cider for the giant man baby, but thanks for the huge compliment anyway. 😉
I think 30 was my cut off point where I didn’t want to tell anyone my age after I reached it and beyond. There’s nothing like birthdays to remind you that you’re getting old after your cut off point, and people seem to know that and buy you the funny ‘you’re an old hag’ cards too. Pffft, nice!
I had to comfort myself in some way or another and since there were some overripe bananas looking at me with big puppy eyes, I chose to make a Banana Bread Loaf.
I’ve never tried banana bread until now, but I’m so glad I did. The orange juice in this banana bread makes it so incredibly moist but without a strong orange flavour. Of course the bananas make it moist too, and add that incredible delicious flavour.
If you haven’t tried banana bread yet, you’ve been missing out! Go make some, stat! 🙂
Banana Bread Recipe
Prep Time: 15 mins
Cook Time: 1 hour
Yield: 900g (2lb) loaf
- 125g (4½ oz) self-raising flour
- 100g (3½ oz) light brown self-raising flour, see notes
- 150g (5½ oz) demerara sugar
- pinch of salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large ripe bananas, peeled
- 175ml (6 fl oz) orange juice
- 2 eggs, beaten
- 4 tbsp vegetable oil
- Preheat the oven to 180℃/350℉/Gas Mark 4. Lightly grease and line a 900g/2lb loaf tin
- Sift the flours, sugar, salt and the spices into a large bowl. In a separate bowl mash the bananas with the orange juice, then stir into the eggs and oil. Pour into the dry ingredients and mix well.
- Spoon into the prepared tin and bake in the preheated oven for 1 hour. Test to see if the loaf is cooked by inserting a skewer into the centre. If it comes out clean, the loaf is done. If not, bake for a further 10 minutes and test again.
- Remove from the oven and leave to cool in the tin. Turn out the loaf, slice and serve.
- If you don’t have any self-raising flour in, you can use plain (all-purpose) flour adding 2 tsp baking powder per 150g/6oz/1 cup of flour.
- If you don’t have light brown self-raising flour, you can adapt it using regular self-raising, or the tip above.
- Demerara sugar is like light brown sugar but the sugar crystals are slightly larger resulting in a more crunchy sugar, ideal for streusels. This can also be substituted for light brown sugar if you can’t find it where you live.
Adapted from What’s Cooking ‘Baking’ book by Love Food – Parragon.
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