Banana Bread

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I discovered banana bread when I moved to London. It is very easy to make and it keeps soft and moist for days. Great for breakfast, as well as with your afternoon tea. Also, it is the perfect way to consume “old” bananas that you bought days ago and that have become dark and too soft to be eaten. Have I  convinced you to try it? 🙂



Banana Bread

Difficulty: Easy Prep Time 10 mins Cook Time 40 mins Total Time 50 mins



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  1. Pre-heat oven at 170°C (fan).
  2. Chop the bananas and mash them with a fork in a large bowl. Squeeze in the juice of a lemon and mix. This will prevent oxidation. Leave the bananas aside.
  3. Take a large bowl and put the butter (it must be soft) and sugar. Mix them until you get a clear mixture, using an electric whisk. Add the eggs and continue to whisk.
  4. Add the salt and bananas, and mix the ingredients with a spoon or a whisk. Add the baking powder, bicarbonate of soda and cinnamon, and mix.
  5. Gradually add the flour and mix until all ingredients are nicely combined. Finally, add the chopped walnuts. If the batter is too liquid, add in some more flour. If, on the opposite, it is too thick, add a bit of milk.
  6. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin. Place the tin in the middle of the oven and bake for 40 minutes.
  7. Once baked, remove from the oven and let it cool in the tin for a few minutes.


I read many recipes where the baking time was around an hour and I was quite surprised when my banana bread was ready in only 40 minutes! So start with a baking time of 40 minutes and check with a thin skewer if your cake is well cooked. If not, increase the baking time by 5 minutes at the time, until your cake is perfectly cooked!
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