I went through a phase a few years back of buying all the baking books I could get my hands on, scouring Amazon for second hand copies of old books in particular. Now my bookshelves are at the point of collapse and I have to admit, maybe I have too many books, but that being it does have an advantage and that is finding a beauty of a recipe like this one..
I found the recipe for this Old-Fashioned Banana Bread in Complete Book of Baking- Better Homes and Gardens . It’s a gem of a book, full with cakes, cookies, pies and more. The variety will inspire you to get baking and some of the recipes seem to belong to ordinary folk, who bake for their families and friends for sheer pleasure and that’s what I love about it and that’s what baking is about. Happiness and enjoyment.
This recipe is just one of them. Noted as Delicious Memories, Marilyn Cornelius writes ‘ When a friend and I were about 10, we baked this recipes for a 4-H club demonstration. We spent our summer making it three or four times a week, and our ounce enthusiastic families grew pretty tired of it. Now, more than 20 years later, the bread is a top request once again’. That’s what a good recipe should be, one that’s always remembered and always requested.
I only changed a few things to the recipe. I left out the lemon juice that it asks for and swapped it for a generous helping of vanilla bean paste. The vanilla gives the bread velvety flavour and lingers gently in your mouth. I also couldn’t resist adding a little dash of cinnamon, it goes fabulously with banana’s I find. I genuinely have to say this is the best banana bread I’ve baked and I’ll be sure to refer back to recipe when I’m craving banana bread again.
Old Fashioned Banana Bread
A delicious bananary banana bread.
- 240 grams Self-raising flour
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 1/4 tsp Maldon sea salt
- 115 grams Unsalted butter room temperature
- 200 grams Caster sugar
- 2 large Eggs
- 2 medium Ripe bananas mashed
- 2 tbsp Milk
- 1 tbsp Vanilla bean paste
1. Pre-heat the oven to 170C, line a 2lb loaf tin with a loaf liner or grease and line with parchment paper, set aside.
2. In a small bowl combine the flour, cinnamon, baking powder and salt, set aside.
3. In the bowl of an electric mixer fitted with paddle attachment cream together the butter and sugar until smooth, creamy and fluffy. Scrape down the bowl with a spatula.
4. Add the eggs, one at a time, mixing well between each addition. Again, scrape down your bowl with your spatula. Add the mashed banana, milk and vanilla, mixing until it's thoroughly combined.
5. Add the flour mixture, mixing until just combined. Give a final stir with your spatula then scrape into the baking tin and back for 45-60 minutes or until a cake tester inserted into the center comes out clean. If it begins to brown too quickly, cover loosely with foil.
6. Leave in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Recipe slightly adapted from The Complete Book of Baking - Better Homes & Gardens.
- Kept in a cake tin with a secure lid, this will last for 3 days in a cool, dark place.
- If kept in the refrigerator it will last for 1 week.