Breakfast for Dinner
I have vivid childhood memories of my mom making home-cooked banana bread. She made it so many times she didn't even need a recipe, and she could whip it up really quickly, too. Now whenever I eat banana bread, it conjures those sentimental memories. I make it for my son now because the homemade kind is a delicious and fairly healthy snack—unless you put butter on it! Watch the video and follow the simple recipe below to make your own memories in the kitchen.
350 g ripe bananas (peeled weight)
180 g plain flour, plus extra for the tin
2 1/2 tsp. baking powder
1 tsp. salt
160 g muscovado sugar (or light brown sugar)
2 eggs, beaten
3 tbsp. melted butter, plus extra to grease, slightly cooled
1 tbsp. virgin coconut oil
50 g cashews, roughly chopped
Preheat the oven to 170°C (338°F). Put 2/3 of the peeled banana chunks into a bowl, and mash until smooth. Roughly mash the remainder, and stir in gently.
Sift the flour, baking powder, and salt into a bowl. Put the sugar, eggs, and melted butter into another large bowl and whisk them until pale and slightly increased in volume. Gently fold in the bananas, the cashews, then the flour until thoroughly mixed.
Grease and lightly flour a baking tin. Spoon the mixture into the tin and bake for about an hour, until a skewer/knife inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out onto a rack to cool completely.
Measure your ingredients for the perfect banana bread with these gorgeous spoons.
Do you have a family recipe you still make now? Share it with us below.