Lucy Lord’s Banana Bread
A firm favourite among many households during lockdown but none of them are as quite as tasty as this one!
In my opinion there’s no better way to spend my afternoon than with some tea, cake and a good book. It’s one of life little pleasures and never fails to slow me down and reset my mood.
I’ve made a lot of banana bread over the years and this one tops my list. Created by my friend Lucy Lord, I guarantee it’ll become your new go-to recipe too!
The Recipe
Ingredients.
250g (about 3 medium) ripe bananas, mashed,
1 banana, to top
220g plain flour
1/2 tsp baking powder
1 tsp cinnamon (optional)
240g soft brown sugar
125g butter, room temperature
2 eggs, room temperature
1 tsp vanilla extract/paste
Demerara sugar to top (optional)
Method.
Preheat a fan oven to 165C
Mash the 3 ripe bananas in a bowl and set aside
Combine the dry ingredients by sieving the flour, baking powder and cinnamon together into a bowl
In a seperate large bowl, combine the wet ingredients by creaming the sugar and butter together until there are no lumps left and you have a smooth paste, then add in the eggs, one at a time until fully mixed and add the vanilla
Tip the dry ingredients in with the wet and 'fold' together until just combined, being careful not to over-mix
Finally, add in the mashed bananas and fold through evenly
Pour the mixture into a greased and lined 2lb loaf tin and top with the extra banana, sliced thinly lengthways or chopped into coins, and a sprinkle of Demerara sugar
Bake for around 1 hour, the loaf will be a golden brown and should nicely rise in the oven. It's ready when there's no 'wobble' in the middle and a toothpick or skewer comes out clean (with no wet mix) when inserted into the middle of the cake
Remove the loaf from the oven and wait for it to completely cool before slicing
Nutritional Information.
(per slice)
305 calories
4g protein, 46g carbs, 11g fat
