Let’s Be Pen Pals

 
 
 
I love this recipe. I have only made it once, and would normally test bake it a few times before putting it on my blog, but this was perfect the first time! Truly!
This  is like the real cafe banana bread that you always admire, but sadly overlook to select a more decadent treat. (Or is it just me?!)
 
 

First of all, it is a decent size loaf. Each slice is like a meal in itself. If I am going to indulge in a treat, then it must be more  of an event than a snack. No measley portions please!!
It must always be accompanied by freshly brewed tea, 
a comfortable chair and at least five minutes of peace and quiet……
I digress…
 
This bread is super moist, with the most delicious crispy top that makes the earth spin as you cut into it!! Trust me on this!
 
 
 
        
 
  
  
 
I added a handful of dark chocolate to this batch, which complemented the banana beautifully. 
Next time I am going to add  crunchy peanut butter and chopped pecan nuts. YUM!
 
 
 

 This recipe is easy peasy. I am training one of my children up to make this recipe as  a staple in our home. It’s SO good!! Perfect to whip up for visitors.
Please don’t be put off by the ridiculous amount of sugar in this recipe. It makes two big loaves. (Phew!)

Mamabear’s Banana Bread
 
Ingredients
 
7 very ripe bananas
2 cups brown sugar
1 cup castor sugar
2 1/4 cups vegetable oil
5 eggs
3 3/4 cups plain flour
3 teaspoons baking powder
2 tablespoons cinnamon
1 teaspoon salt
120g dark chocolate, roughly chopped.(You may want to add a cup of chopped pecan nuts as well)
 
 
Method
 
1. Preheat oven to 180 C. Line and spray 2 loaf tins.
 
2. Mash bananas well and set aside. The perfect job for little helping hands.
 
3. In a mixing bowl, combine the sugar, oil and eggs. Mix on low until well combined. Do not whip them!
 
4.Slowly add the combined (and sifted) flour, baking powder, cinnamon and salt until fully incorporated. 
 
5. Use a spatula to fold in the banana and chocolate (or nuts if using)by hand.
 
6. Pour the batter evenly into the two loaf pans. Bake for 1 to 1 1/2 hours, checking every 10 minutes after 50 minutes. Cakes are cooked when a skewer comes out clean. You may need to place foil loosely over the cakes after an hour to stop them getting too brown.
 
7. Let cakes cool in tin before slicing. 
 
8. Wrap the second loaf in brown paper and string and take it over to your neighbour as a goodwill gesture!
 
  
 
 
 
 
 
 
 
 
 
 
 

Leave the first comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.