Oh happy days! And i’m not just talking about this delicious banana bread, though that is reason enough to be happy, that’s for sure…no, i’m talking about my brand new internet connection, which is finally allowing me to work at better than dial up speeds for the first time in nearly three years! I haven’t been able to post all week because of this, so I have a big backlog of lovely recipes for you…and I can finally post them without my connection dropping out every minute. Good times.
So, banana bread – this is the second version I promised you guys a while ago. The first version I posted is a bit more rustic – this second version is a bit more cakey and slightly more cafe-like, I guess…but like the first one, it too is bloody delicious. This recipe makes a generous loaf – I usually slice it up and put it in the freezer, separating each piece with some greaseproof or baking paper, so you can grab a bit as needed. Great for a little weekend treat 🙂
Southpaw’s Banana Bread #2
- 125g softened unsalted butter
- 1 cup of brown sugar, firmly packed
- 2 large free range eggs
- 1-2 ripe bananas, mashed
- 1/2 tsp vanilla extract
- 3 tbs shredded coconut
- 1 1/2 cups gluten free plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tbs milk of your choice
- Preheat the oven to 170C. Grease & line a loaf pan with baking paper.
- Beat butter and sugar in an electric mixer until thick and pale, scraping down two or three times.
- Add eggs, cinnamon, banana, vanilla and coconut. Beat on low speed until combined.
- Sift flour, baking powder and soda over and fold in gently, then fold in the milk.
- Pour into the pan and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
- Serve with butter or ricotta & honey (see top pic) – or just on its own. It’s perfect whichever way you choose to eat it.