This weekend I made the family Banana Bread (banana loaf), which is already gone – yes, in 36 hours (with 2 adults and one 5-year-old devouring it). It was perfect with a latte (or hot chocolate) on these colder days. This recipe easily doubles and you can make two loaves and store one in the freezer in a Ziploc bag.

Ingredients (from the Edmonds Cookery Book)

1 3/4 cups self-raising flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 eggs
1/4 cup milk
75 g butter (melted)
1 cup of mashed ripe banana (~2-3 banana’s)

Sift flour, baking soda and salt into a bowl. Mix in sugar. In another bowl, beat the eggs. Add milk, butter and banana into egg mixture with a spoon. Quickly add the dry ingredients stirring until just combined. Place mixture in a loaf tin (greased and lined if not using silicone). Bake at 350 degrees F (180 degrees C) for 50-55 minutes (until top is golden brown). Leave in tin for 10 minutes before turning out on a cooling rack.

NOTE: I use very ripe banana’s that I basically have to turn out of the skin for the really banana’ery taste.

NOTE: Once cool store in a Ziploc bag or air-tight container to retain freshness. I usually wait a few hours so you first get the bread with a slight crunch on top.

Serving suggestions:
1. I have eaten as is just as a slice with a cup of coffee or
2. You could try it as a dessert with a hot chocolate ganache and whipped cream or vanilla ice cream

Both are great!!!