Banana Loaf
This banana loaf is my favorite banana bread recipe, moist, flavorful and full of buttery banana flavor.
Ingredients
- 8 tbs. (or 4 oz.) butter, softened
- 6 oz. caster sugar (instructions on how to make this in the recipe)
- 2 eggs
- 2 ripe bananas, mashed
- 1 cup (8 oz.) self-raising flour (or all-purpose flour with 1 1/2 tsp. baking powder and 1/4 tsp. salt added)
- 1 tsp. baking powder
- 2 tbs. milk
Instructions
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Heat oven to 350 degrees F. Lightly grease a loaf tin (I like to use coconut oil), then line the sides with parchment paper.
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To make caster sugar, add sugar to a food processer and process for 10-30 seconds until finer in texture.
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Cream the butter and sugar on medium to medium-high in a stand mixer for a few minutes, until light and combined. Add in eggs, bananas, self-raising flour or flour with baking powder and salt, additional baking powder and milk. Beat mixture on medium to medium-high speed for 2 minutes, until well blended.
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Spoon mixture into lined tin and level the surface. Bake for about 1 hour, until risen slightly and golden brown (or a cake tester comes out clean).
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Let cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool completely. Serve warm or wrap in tin foil and store at room temperature to eat on for up to a week.
