Hi guys, how are you doing? I hope you are all safe and well.
From spending all this time at home, I have begun to appreciate the comforting scent of a freshly baked cake straight out the oven. Baking has always been a hobby of mine – there’s something so satisfying about turning a buttery, sugary mixture into a fluffy sponge of goodness. Last week, I was passing time and decided to bake a banana bread. I followed an old recipe from ‘River Cottage,’ but I altered it a little bit. It turned out super delicious and so I thought I’d share it with you!
100g unsalted butter (I used salted and it was fine!)
125g light brown sugar
2/3 ripe bananas
100/125g raisins/apricots/chocolate (anything you fancy, really!) – measurements are quite general for this because, in my opinion, it’s up to you how much filling you want to put in. I used raisins as we didn’t have any apricots in
200g self-raising flour
Lemon/orange (for the zest – not essential!)
Method is super simple!
Begin by mixing the butter (softened) and sugar in a bowl to form a creamy mixture. Then, crack the eggs into the bowl and mix again. Then, mash the banana’s into a paste and also add them into the mixture. Follow this by adding the raisins/apricots/chocolate (whichever filling you prefer) and mix well. Then, grate the lemon or orange zest into the bowl and mix! Then, it’s time to sift the flour and mix again. Pour the batter into a prepared tin and place in the oven for about 50 minutes (keep an eye on it though) on 160ᵒC.
Its really easy and it’s absolutely delicious – I’ve used the same recipe since I was young, and it’s never failed me!
Let me know how you get on, and don’t forget to subscribe for more content!
Lots of love,
Somewhat Perfect xxx