Megann’s Banana Bread
:: Megann’s Kitchen ::
Yes, everyone has a recipe out there that they are good at or that everyone asks for or requests to be baked. Most men have specialty spaghetti bolognaise that they whip up in times of need. My friend Heidi’s mum, Lynette, has her incredible & delectable fudgy chocolate cake that she is famous in her community for. If this particular cake had ever passed your lips you would certainly know about it! For my mum, it’s her delicious Southern Pecan Pie. But for me, it has to be my lowly old country style Banana Bread.
I have always loved banana bread, but my pursuit to perfect the recipe came during my pregnancy when I craved it beyond words. I poured over recipe books, reforming them to find the ideal one. My son & husband both now eat it like there is no tomorrow so I have to bake a loaf a week.
200 grams unsalted butter, softened
1 cup of white sugar
¼ cup of brown sugar
1 tsp vanilla bean paste
3 large eggs
4 large ripened bananas
- keep 1 banana aside (cut in half lengthways)
350 grams plain flour
1½ tsp bicarbonate of soda
¾ tsp ground cinnamon
¼ tsp or 3 shakes ground allspice
¾ cup buttermilk
pinch of sea salt, optional
|a beautiful banana mixture|
:: To substitute buttermilk, add 1 tbs of lemon juice to the desired qualities of half cream/half milk. Stir & set aside on your benchtop for a few minutes to let it sour.
:: When making the banana bread for children, I leave out the salt to keep the sodium levels down.
:: I also find that the condition of the bananas play a great part in the consistency of the batter. If the bananas aren’t ripe enough, they tend to be floury so add more milk accordingly to achieve the perfect cake batter texture. If they are older, they tend to be more "caramelised" & sweeter, so you may be able to adjust the sugar levels as well.
|kids love this one too!|
Source: Fosterton Farm Biodynamic Organic Unbleached FlourBakers Secret Deep Loaf Pan 23x5x15x9cm, online & from David Jones
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