We call this ‘banana cake bread’ in our house because one of my daughters thinks it’s a bread and the other thinks it’s a cake – the art of compromise! Either way, this is our favourite kid-approved banana bread recipe and gets snapped up in no time!
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This banana bread recipe is perfect for lunchboxes or bake sales, and is easily doubled. In fact, I usually make two at a time and freeze one for another day.
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Banana Bread Recipe
- 1 lb very ripe bananas
- 8oz (225g) self-raising white flour
- ½ tsp salt
- 4oz (110g) butter
- 6oz (170g) castor sugar
- 4oz (110g) sultanas or raisins
- 2 eggs, lightly beaten with a fork
- Line a loaf tin with parchment paper. Preheat the oven to 170ºC for a fan oven
- Sieve the flour and salt into a bowl, rub in the butter then add the sugar and sultanas/raisins.
- Mash the bananas with a fork and add to the bowl along with the eggs. Mix the ingredients well and pour the mixture into the lined tin.
- Place in the oven and bake for 1½ hours. Cool before removing from the tin. Keeps well for days in an air-tight container.
Courtesy of food writer Judy Kavanagh © The Cook Club 2008
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Have you tried this banana bread recipe yet? What did you think? Leave a comment below and let us know – we’d love to hear from you!