Some things our mothers make simply can’t be beaten. For us, it’s our beloved mum’s Banana Bread – loaded with juicy fruit and topped with a sweet syrupy dusting of caramelised sugar. We think it tastes best still warm from the oven, but it lasts – if stored in a cake tin – for up to a week.
Here’s how to make it (and what it should roughly look like, too).
2 or 3 ripe bananas, mashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
1. Preheat the oven to 175 degrees celsius.
2. Mash the bananas in a mixing bowl, then add the melted butter, vanilla essence, sugar and egg. Mix well.
3. Sprinkle the baking soda, then salt, over the mixture and stir. Add chopped walnuts if you wish.
4. Add the flour last, mix all the ingredients well and then pour into a greased loaf tin
5. Pop in the oven and bake for one hour, sprinkling with demerara sugar about half way through.
Top tip: after an hour, slide a knife into the middle of the bread – if it comes out as clean as it was originally – your loaf is ready!
What’s recipe of your mother’s do you love?