Banana bread is one of the many amazing things my mother-in-law has mastered, among sewing, knitting, embroidering, etc. She is a grandmother extraordinaire, who knows many other incredible things. Her banana bread has always amazed me, whenever she made it. It was great how quickly she will get the ingredients, mix them in the blink of an eye, and, as a result, 20 minutes later - there it was. The most amazing, super airy and fluffy so that the whole family enjoys. Even though this recipe I am about to share with you is not her exact recipe, I have to admit I use her recipe as a starting point and an inspiration. And, just like most of my recipes, I always find inspiration in those recipes.
I don't make my banana bread plain, because I always like to add a little bit of extra flavor. In this case, I used the vanilla extract and the cinnamon powder.
1. Preheat the oven to 350 degrees
2. Take a 2 lb loaf tin
3. Then grease it and sprinkle with the flour
1. Take a medium saucepan and put the butter, sugar, and vanilla extract
2. Melt over medium heat
3. Then, remove from the heat
1. Add the sweet mixture to the medium bowl
2. Then add the mashed bananas, cinnamon powder and stir well
3. Add an egg and whisk all together for a whole minute
4. Pour in the milk and the self-raising flour
1. Pour the mixture into the 2lb loaf tin
2. Then, sprinkle with the brown sugar to make it a crunch topping (if you prefer it that way)
3. Bake for about 35 minutes at 350 degrees, until a skewer comes out clean
Leave it to cool, serve, and enjoy.
Pair with a drink: Chai Tea
Music suggestion: English reggae and pop band UB40
0 servings