On busy days at the deli, we can’t get these loaves out of the oven fast enough — the smell wafts down the street and draws people in. I’ve even been known to whip up a batch on holiday with NO whisk or mixer, creaming the butter and sugar by hand, simply so we could have thick slices of banana bread for brunch.
1 cup sugar
4 bananas, roughly mashed
½ tsp vanilla extract
1½ cups flour
1 tsp baking soda
½ tsp salt
Makes 1 loaf
Takes 70 minutes
Preheat your oven to 160°C. Line a loaf tin with baking paper.
With a stand mixer, or using a hand-held mixer, cream together butter and sugar. Add eggs, one by one, and mashed bananas, mixing well to combine. Add vanilla.
In another bowl, add flour, baking soda and salt, whisking together lightly to mix. Add to creamed mixture and fold together. Pour into the lined tin.
Bake for 60 minutes, until a skewer inserted into the middle of the loaf comes out clean.
Will last up to 5 days in an airtight container.
Serving tip While I cannot go past a freshly toasted slice of banana bread with lashings of butter, it’s also delicious with a dollop of my pineapple curd!