Banana Bread with @baldchefnick
I’ve been making deliciously moist Banana Bread since going to Jamaica a few years ago and becoming seriously addicted to it.
It’s just the best thing you can do with bananas that go brown and overripe, which happens all too frequently these days.
Easy to make, easy to bake. Follow the simple steps below for Baldchefnicks Banana Bread. Eaten hot eaten cold or toasted with butter its simply scrumptious.
Serves 6 – 8
Prep time 20 minutes
Cooking time 45 – 60 minutes at 180 Fan
Ingredients:
200g Demerara Sugar
110g Butter
3 Ripe Bananas
280g Plain Flour
80ml Buttermilk
2 Large Eggs
1 tsp Vanilla Essence
1 tsp Bicarbonate of Soda
1 tsp Sea Salt
3 tblsp Rum
1 tsp Cinnamon
1 tsp Ginger
Method:
- Put your oven on 180c fan and either butter a large loaf tin or use a silicone one like I do.
- If you don’t have buttermilk just pour out 80mls milk and add a teaspoon of cider vinegar or lemon to it and leave to curdle 15 – 20 mins.
- Whisk the butter and sugar together until fluffy.
- Mash the bananas together and add the rum then whisk into the butter sugar mix.
- Whisk in the eggs, buttermilk and essence.
- Sieve the flour, bicarbonate of soda, cinnamon and salt together and whisk into the wet mixture.
- Fill your loaf mould or tin with the mixture and place it in the middle of the oven for 45–60 minutes. Test from 45 mins with a skewer, until your skewer is dry and clean when it comes out of the loaf. Remove from oven.
- Leave to cool down 15 mins, take out of baking tin or mould and place on a wire rack to cool completely.
- Slice with a bread knife and eat warm, cold or toasted and enjoy the Jamaican flavours. Serve with some curls of real butter salted or unsalted dependent on your taste.
@baldchefnick tips n tricks:
Make sure your butter is room temperature and the sugar butter mix is fluffy. I use a silicone mould it’s so easy and comes out smoothly. Make your own buttermilk its easy and works a treat. Mash your bananas with your rum and if you can get ,it make it Jamaican. Test your cake from 45 mins with a skewer into the centre of the cake, I look for almost a steamy clear residue on the skewer so I know its still moist. Its cuts well with a bread knife.
