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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! 🙂


Banana Bread

I like banana bread – besides being delicious, it has the added advantage of using up all them bananas that are just a little too ripe. I like it plain, I like it toasted and smothered in butter, and perhaps some marmalade.  I just like it – a lot!

I’ve baked banana bread several times, but I never quite settled on that ‘perfect’ recipe until I came across the recipe in Apples for Jam.  I like this recipe because it uses quite a lot of banana.  Most recipes that I’ve found up until now used two or three bananas at the most.  I ended up using five.  Banana-licious!  Happiness! 🙂

This particular loaf lasted all of a day… I think that’s a hint that I need to make more…

What you need: butter, dark brown sugar (I used treacle sugar as it was all I had in the cupboard, but next time me thinks I’ll try good, old-fashioned brown sugar – it’ll probably cream better… the treacle sugar was rather sticky), mashed ripe bananas (lots of it!), beaten eggs, vanilla extract (i.e. vanilla essence), ground cinnamon, salt, plain flour (I used white cake flour), baking powder, bicarbonate of soda, warm milk

How to do it:  Cream the butter and sugar, then add the mashed banana. Add the eggs, vanilla essence, cinnamon, and salt. Sieve in the flour and the baking powder.  Add the bicarbonate of soda to the warm milk, then add this to the bread batter. Pour the batter into a prepared loaf tin, then pop it into the preheated oven and bake. 

Source (i.e. give credit where credit is due): Tessa Kiros’ Apples for Jam