When it comes to comfort food, a home baked banana bread is a firm favourite. It just fills your kitchen with the aroma of what I imagine an old farm house would smell like on a Sunday morning. This loaf is from my treasured Sophie Dahl book, ‘Miss Dahl’s Voluptuous Delights‘. The result was so perfect, I will be taking it along for tea with my mum tomorrow.
75g of soft butter, plus extra for greasing and serving
4 ripe bananas, mashed up
200g / 1 cup soft brown sugar (I use Demerera sugar, because of the treacle content – gives the bread a lovely caramelized taste)
1 egg, beaten
1 tablespoon of vanilla extract (make sure it’s good quality extract, and not essence)
1 teaspoon of bicarbonate of soda (baking soda)
1 pinch of salt
170g (1 and a half cups of flour)
Preheat the oven to 180 degrees celcius. Grease a normal sized bread tin.
Pour the mashed bananas into a mixing bowl. Mix in the butter (blitz in the microwave for a few seconds to soften), sugar, egg and vanilla extract. Add the bicarbonate of soda and salt, and mix in the flour last. You don’t really have to sift the flour, but I always do. Pour into the prepared tin. Lick leftover batter from wooden spoon (optional!). Bake for 1 hour, remove and cool, then serve in slices with a little butter, or even cream cheese if you’re feeling adventurous.