We have been waiting ages for this bunch of banana's to ripen and now, as always, they have all ripened at once. The kids are sick of them and I am ready to freeze the remaining bananas for future baking and smoothies.
I made this quick banana bread this morning. It was the perfect morning tea treat. I wish that I had doubled the recipe, I don't think it will last long.
I have been making this recipe since my teens. It is a Jamaican recipe and I love the addition of the lime juice and nutmeg.
I have been making this recipe since my teens. It is a Jamaican recipe and I love the addition of the lime juice and nutmeg.
Banana Bread
makes 1 loaf
make during the autumn months
• 95 grams unsalted butter (softened)
• 2 eggs
• 3/4 cup caster sugar
• 1 3/4 cups plain flour
• 1/2 teaspoons bicarbonate soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 1/2 cups banana (mashed)
• 1/2 cup walnuts (chopped)
• 1/2 lime (juiced)
• 1/2 teaspoons ground nutmeg
• 1 teaspoons vanilla extract
Preheat oven to 190 degrees. Grease and flour a bar tin. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time. Sift in the flour, baking powder and soda. Add the remaining ingredients and mix well. Pour the mixture into prepared bar tin and bake for 35-40 minutes. Allow to cool before serving.
