Best Banana Bread Blog
Listen up lovely readers…this is the only Banana Bread recipe you will ever need so be sure to save it and then share the love around!
I’m about to spill some family secrets here because this makes the most delicious, moist and flavoursome cake that smells so divine and I’d love to share it with you all.
Besides, If I’m going to be getting fat by eating so much damn cake, then you should be too.
So after the stinky escapade my darling little Juju had the other day with a fish oil floor-washing event in our kitchen, the stench is now replaced by a much more inviting scent of heavenly fresh banana bread instead.
This recipe is so old school that I have had to convert it from pounds and ounces from my nana’s younger days to the modern metric system of today.
My dear nana who is still cooking at 93 was a professional chef in her younger years and as result my mother and I have been handed down the passion for cooking with the DNA and skills to back it up. For as long as I can remember I have had this banana cake made for me and now I carry on the tradition by baking it for my little darlings. There simply is no better recipe, and frankly when I try the shop bought ones on the rare occasion I’m left wondering what the hell they did to it to make it taste so, uhh, shit.
A few of my friends have been asking for this recipe for a while now and I thought it would be great to also share it with my lovely readers; so you never have to eat shit shop bought banana cake again.
Come to the other side and taste the real flavour… I bet you it’s really hard to stop at just one slice.
Firstly the biggest secret I can share with you is the actual bananas themselves. Don’t use yellow bananas. Ever! They have to be seriously brown and old. I always pop them into the freezer when they can’t be eaten anymore and then when I pull them back out they look really gross – Mr Diamonds thought I was trying to poison him when I was trying to woo him in our dating days- until that scrumptious first bite.
So here it is, a Diamond family recipe delight!
115g Raw Sugar
2 Old Bananas
200g SR Flour
1 Tablespoon Vanilla Essence
1 Teaspoon Bi Carb Soda dissolved in 1 Tablespoon warm Milk
Beat the butter and sugar together until pale and fluffy and then beat in eggs one at a time until combined. Mash the bananas (for more ‘chunks’ mash less) with the vanilla then stir through mixture. (Hint, I mash them in their skins so it saves another bowl getting dirty) Sift flour and mix in alternately with the milk / bi carb. Pour into a greased loaf tin and bake at 180 degrees Celsius for 45 minutes then remove and cool for 5 minutes in the tin before turing out onto a wire rack to cool completely.
There you have it! It’s so easy and my children love to make it with me, I’m sure your little helpers would love to as well!
For a variation you can add sultanas or apricot pieces (dusted in flour so they don’t sink to the bottom of the cake) and I always add 1/4 cup of chia seeds to the mixture or evenly sprinkled on top of the cake before baking in the oven.
Or for the perfect lunchbox sized treat bake in cupcake tins for 20 mins and bam, you got these babies…
Store in a sealed container at room temperature and slice when needed. Alternately you can bake it in a round tin and call it a cake.
If you really want to live large you can whip up this ace Cream Cheese and Lemon Icing which transforms it into a full on decadent dessert, one that you would be proud to take to a friends event to really show off!
Cream Cheese and Lemon Icing:
Mix together 250g Cream Cheese (reduced fat) and 3/4 cup of Icing Sugar to a smooth consistency. Zest and juice 1-2 lemons depending on how much zing you like it to have then gently stir into the icing mixture. Leave to set out of the fridge for 15 minutes and then ice once cake is completely cooled.