Chantal's Banana Bread Will Have You Come Back For More!

Course: breakfast, tea party | Baking Time: 60 minutes

Recipe Card Below…

Banana bread’s origin is not a cut and dry story. Some believe that the recipe originated because of a need to do something with ripe bananas instead of throwing them away. Others believe that the banana bread recipe originally came from a marketing drive to promote baking powder and bicarbonate of soda!

That said, India is the biggest producer of bananas with China producing just over a third of India’s production volume. Indonesia is the third biggest banana producer in the world.

Whatever the origin, today we enjoy banana bread to the delight of many a guest at an afternoon tea party.

Ingredients

180 g clover butter
300 ml castor sugar
5 ripe bananas (mashed)
3 eggs, lightly beaten
600 ml cake flour
7,5 ml baking powder
1 ml salt (2 pinches)
5 ml bicarbonate of soda
100 ml milk
5 ml vanilla essence
100 ml pecan nuts (chopped)

Do like this

1. Pre-heat oven to 180°C/350°F.

2. Cream the butter and sugar until light and fluffy.

3. Work in the mashed bananas.

4. Add the lightly beaten eggs alternately with sifted flour, baking powder, and salt.

5. Mix the bicarbonate of soda with the milk and add to the mixture.

6. Add the vanilla essence and the nuts.

7. Mix well.

8. Bake in two lined greased bread tins at 180°C/350°F for 60 minutes.

9. Turn out and cool.

10. Serve sliced and buttered.

Chef’s Tips: You can replace the pecan nuts with almonds, walnuts, or hazelnuts.

FAQ: Can I freeze ripe bananas to use in my banana bread recipes?

Absolutely! Freezing ripe bananas is a great way to preserve them for future use in banana bread recipes. Here’s how you can do it:

1. Peel the Bananas: Remove the peels from the ripe bananas.

2. Slice or Leave Whole: You can either slice the bananas or leave them whole, depending on your preference.

3. Place in a Freezer Bag: Put the bananas in a freezer-safe bag or container. Make sure to remove as much air as possible before sealing.

4. Label and Freeze: Label the bag with the date and freeze the bananas. They can be stored in the freezer for up to 6 months.

When you’re ready to use them, simply thaw the bananas at room temperature or in the microwave. They may look a bit mushy, but that’s perfect for banana bread!

Enjoy baking your delicious banana bread!

The nutrition facts for 1 medium-sized banana (100 grams)

Calories: 89
Water: 75%
Protein: 1.1 g
Carbs: 22.8 g
Sugar: 12.2 g
Fiber: 2.6 g
Fat: 0.3 g

Vitamins and minerals

Potassium. Bananas are a good source of potassium. A diet high in potassium can lower blood pressure in people with elevated levels and benefits heart health.
Vitamin B6. Bananas are high in vitamin B6. One medium-sized banana can provide up to 33% of the Daily Value (DV) of this vitamin.
Vitamin C. Like most fruit, bananas are a good source of vitamin C.

Nutritional information sourced from Healthline.