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If you recall, a while back a described my forays into the baking of banana bread.  However, I didn’t give the quantities for each ingredient.  This has cause much gnashing of teeth because you, my good readers, dearly want to bake banana bread – But. There. Are. No. Quantities.

After much deliberation, I decided to deliver you from your torment.  You’ll find the full recipe below.  I’m sure Ms Tessa Kiros won’t mind if I reproduce it here.  This delicious banana bread comes from her cookbook Apples for Jam, page 349 to be exact. 😉


Photo credit: Manos Chatzikonstantis

Banana Bread

125g butter
180g dark brown sugar
350g (about 4 medium) ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
250g plain (all-purpose) flour
1 teaspoon baking powder
three-quarters of a teaspoon bicarbonate of soda (baking soda)
3 tablespoons warm milk

Preheat the oven to 180 degrees celsius, and butter a 30 x 11cm loaf tin.

Cream the butter and sugar until smooth and then whisk in the mashed bananas. Add the eggs, vanilla extract, cinnamon, and a pinch of salt and whisk in well. Sieve in the flour and baking powder and beat until smooth.  Mix the bicarbonate of soda into the milk and stir into the batter.

Scrape the mixture into the tin and bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean.  Turn out onto a rack to cool.

Serve warm or cold, plain or toasted with butter; but allow to cool completely before storing in an airtight container; where it will keep well for several days.

Cuts into 11 – 12 slices.

Happy baking! 🙂


I came across this a while back:

It got me thinking, “What is it that I’ve said ‘Yes!’ to, actually?”

The man does pose a provocative question, does he not? 🙂