B for B-A-N-A-N-A-S, Banana Bread for the Banana Lovers


Life throws you a lot of surprises. Sometimes you are ready and sometimes you are caught off guard. I count my sister-in-law’s confession to me about her hate for bananas in the latter category. She detests the smell, taste and even the sight of bananas.Initially I thought she was kidding but when I gave her a home-made banana muffin I realised there are people on this planet who don’t like bananas – for real! So, I know there’s at least one person that would never try this recipe, but for rest of you all I don’t see a better excuse to put those ‘overripe’ bananas to some good use. You won’t believe it but I deliberately keep aside some away from my monkey (read husband) who would eat a banana during the breaks he takes while eating bananas.

Let’s make some bananas bread. My husband tells me that Banana Bread sounds like a Marvel comics character. By the way, have you noticed that almost all marvel characters’ first and second names start with the same alphabet? Banana Bread would be the Bruce Banner of the baking universe.

In this recipe the use of dry fruits is totally optional. It does not hurt to know that walnuts are more commonly used. However, I prefer sliced almonds and raisins. They add to the overall flavor so I’d suggest you add them.

I don’t exactly know why banana bread is called bread when it tastes and has the texture similar to that of a cake; even the process involved in making banana bread is almost identical to that of a cake. I reckon it has more to do with the customary loaf shape of banana breads. There is no yeast involved and no proofing of the batter is required. It hardly takes any time to put it together, yet,it is a bit time consuming as the cooking time is longer and also it needs to cool down completely before you can take a bite. The cook time is longer because of the extra moisture going into the mixture from the bananas but it also means that the final output is incredibly moist and melts in the mouth. I don’t use any glaze and honestly I feel it is unnecessary, but if you want you could always have it with some butter and jam. It would just add to the awesomeness.

Time to get started!

First the ingredients:


2 cups all purpose flour

½ cup castor sugar

½ cup lightly packed brown sugar (Use all castor if you don’t have brown)

100 gms butter

2 large eggs

3 ripe bananas

1 teaspoon baking powder

1 teaspoon baking powder

½ cup buttermilk (missed clicking it)

½ teaspoon vanilla


½ cup sliced almonds

½ cup golden raisins


Preheat oven to 170 degree Celsius (Gas mark 4, for my friend in Scotland ;))

Beat the sugars and butter in a large bowl until light and fluffy. Then add the eggs one at a time, beating well after each addition. (Please don’t use cold eggs like I did or your mixture will look like this. Please use all the ingredients at room temperature)


Mash the bananas well and add to the egg-butter-sugar mixture. Add the buttermilk and vanilla and combine.


Add the almonds and raisins and mix.


Sift together all the dry ingredients and add into the wet mixture. Slowly mix until they are just combined. Do not over mix.


Pour the batter in a prepared banana bread mould.


Bake for an hour or until a toothpick inserted in the centre comes out clean. Start checking 50 minutes onwards. Once done, take out of the oven and let it cool completely.


Once cool, slice with a serrated knife and serve as you like. (Please don’t garnish with sliced almonds, it does not look good :P)






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