Banana bread was always a staple in my house growing up. Whenever there was a ripe banana in sight my mom would make her gorgeous banana bread. Over the years she’s changed her recipe, but it still tastes the same. Beautifully moist, dense and extremely moreish. We’d eat it with lashings of butter and it always, always tasted better when it was a few days old wrapped in tin foil to let the flavours develop.
My husband also loves banana bread and when we first met I used to make it at every opportunity. He complains now that I never make it any more, but there is a reason for this. Our 4 year old has a huge love of bananas and along with his dad…they must go through at least 15 bananas a week! If and when I remember to hide them, there will be a noticeable shortage of banana bread in the house.
Every so often, we do get a few bananas going a little ripe. When this happens I quickly freeze them, so as to have then on hand when the need arises. Here’s a take on my mom’s delicious banana bread. Check out her other recipes on her Facebook page. You’ll find more home comforts and traditional South African recipes. 🇿🇦 ❤️
3 very ripe bananas, mashed (the ripe the better!!!)
100mls vegetable oil
200g brown sugar (the recipe calls for white, but brown sugar gives the banana bread a denser more flavourful loaf….sorry mama)
175g all purpose flour
1 tsp bicarbonate of soda
Using a mixer, wooden spoon or simply a fork, mix together the brown sugar and oil.
Add the eggs and mix until incorporated. Throw in the flour, bicarb. Give it a mix until there are no lumps, then add the mashed banana.
Pour into a lined loaf pan (I use a silicon mould, no greasing required) and bake at 180 degrees C for an hour.
Let cool, unmold and serve with butter….my husband enjoys it slathered with peanut butter too x