Don’t worry, I’m not going to preach to you about how amazing Australia is for brunches and fresh cakes again, although the banana bread there was what lead me to make my mind up about the country being the best.
I baked my first loaf of Banana Bread a couple of years ago and was absolutely bowled over at how amazingly easy it is to bake and how delicious it tastes toasted with a smothering of butter on top. It’s just too good.
This recipe is for a simple Banana and Cinnamon loaf – just bung all of the ingredients in a bowl, mix, pop into a loaf tin and an hour and a half later, you can tuck into it warm! YUM!
My loaf tin wasn’t as big as I needed so I used mini loaf tins for the left over batter. They are a great size for one serving and look pretty too.
225g self-raising flour
100g unsalted butter, softened
150g golden caster sugar
3 very ripe bananas, peeled and mashed
1 1/2 tsp cinnamon
Pinch of salt
Pre-heat your oven to 180degrees
1. Line a loaf tin with baking parchment – I didn’t have any so I just oiled the tin with sunflower oil
2. Pour all ingredients into a mixing bowl and mix until combined
3. Pour into the ready lined tin and place in the middle of the oven
4. Bake for around 1 hour and a half
Enjoy with a cup of tea for breakfast or an afternoon snack.