Last week my husband hit the jackpot and came home with some overripe bananas that he had found in the supermarket. Normally I freeze these to use in the morning smoothies that I make. Seeing as it is the school vacation, I decided to make a loaf of one of my family’s favourite: banana bread. The recipe comes from the first cookbook I ever bought: Cooking The South African Way by Magdaleen van Wyk.
The ingredients for this recipe are simple: 240g cake flour, 125 g butter, 1 cup sugar (I use 1/3 cup), 4 ripe bananas (I use 5), 2 eggs,1/2/ tsp salt, 1 tsp bicarbonate of soda, 1 1/2 tsp baking powder and 65ml water. Baring the bananas, these things can always be found in my cupboard. The recipe is easy to make and one I used to use often when I did not have a hand-held mixer. I cream the butter and sugar with a fork, then stir in the mashed bananas. Before adding the sifted flour and salt, I beat in the eggs one at a time. The bicarb is dissolved in the water and then added to the mixture before the baking powder. After 45 minutes in an oven heated at 180C/350F, the cake smells heavenly while cooling on the rack.
The loaf of banana bread did not last long – for two nights we had a slice with our tea. I enjoyed mine with a bit of butter on it. Yum! A rare treat that my girls want me to repeat soon. 🙂
Do you enjoy eating banana bread?
© Colline Kook-Chun, 2014