Guys, I know it’s been so long and I apologize. Things have just been really crazy and for a little while I got down in the dumps for no real reason and wasn’t really in the mood to blog. I had all these ideas I wanted to write about but instead I chose to watch Netflix. The struggle is real, I’m telling you.
However, to break the silence I’m going to give you all a delicious banana bread recipe that I love, because what better way to start blogging again than my favorite topic– food. When I first made this recipe I sort of mashed together different ones I had found, including the New York Times one that my mom always used to use, and then over time made it my own. This does make a relatively large serving (and I’ll admit for me a lot of it ends up going to waste… oops), but it’s really delicious and can be made as a loaf or muffins.
There are some spices I’m sure would taste absolutely delicious in this so I’d love to know what things you add to your banana bread! (Or as Michael likes to call it, really just a cake.)
219g self raising flour
82g white sugar
50g brown sugar
About 3 or 4 mashed bananas
A dash of cinnamon
A dash of nutmeg
Bake at 175C for
- Cream both sugars and butter together in a large mixing bowl, add the eggs and beat well.
- At this point I like to mash the bananas in a small bowl. You can use your hands, a fork, a wooden spoon, doesn’t really matter. It doesn’t need to be totally smooth, the chunks end up disappearing a bit once it’s baked.
- Alternately mix in the flour and salt in with the mashed bananas and then pour into a muffin tray or loaf pan.
- Bake at 175ºc/350ºf for approximately 45-60 minutes, making sure the bottom of the loaf isn’t getting to brown.
I love this and I make it too frequently (and then not eating it all) but it is super delicious and surprisingly filling. I promise I will keep the posts coming this time, don’t give up on me just yet!