Banana Bread | The Proof of the Pudding


As I told you in my last post, we have just moved into our new flat and are starting to settle in. The shrewd-eyed of you will have spotted the bunch of bananas sitting on the work top in the photo of our kitchen. I bought them on Friday for essential energy snacks over a weekend of moving and by Monday there were still a few left, browning in the fruit bowl. In an attempt to make our new house feel like our new home, I decided to make the homeliest and most comforting bake of all…banana bread. I was inspired by Joy’s recent post where she did exactly this (although she writes about it so much more eloquently than me!).

Banana bread will forever remind me of home, childhood and my mum, whose recipe this is. And I can say with confidence that it is the best banana bread recipe you will find. It is dense and satisfying, but with a light flavour. The crust is dark and caramelised and inside are bursts of moisture from the banana and raisins. Although my mission of house-to-home was the main reason for baking this banana bread, it also provided much-needed sustenance for us and our handy man (dad) while we spent an evening putting up blinds, cabinets, spice racks and assembling our new bed (we have a bed!).

This is such a brilliant recipe; I really hope you give it a go. It uses basic store cupboard ingredients, plus some old bananas that you may otherwise throw out. And remember, your bananas cannot be too ripe – the squishier the better.

Ingredients 170g light brown muscavado sugar 85g butter, very soft 2 eggs 3 very ripe bananas, weighing approximately 500g unpeeled 75g raisins 200g plain flour 2 tsp baking powder ¼ tsp bicarbonate of soda

½ tsp salt