So Good Banana Bread

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So yesterday I woke up, went downstairs, saw 2 bunches of very ripe bananas and thought “I nee to make something with these!”

Anyone else ever have one of those days? Where you just feel like being in the kitchen, baking all day. It’s blissful 
I decided to make my most liked recipe (banana cupcakes) and try a new recipe (banana bread)

The cupcakes were amazing! I topped them with my cooked buttercream and caramel drizzle ( I’m sure I’ve exposed my love for caramel before, I know you understand the need 😉). I took the cupcakes to my church’s 20’s-30’s meeting and everyone loved it! Seconds were requested, unfortunately I only made 24. I was lucky I even had one, thank God 

Then over to the banana bread. I made it and left it for the house. Of course, my brother was happy about that. I don’t think he’s gotten over the fact that he didn’t get any of the cupcakes though haha 

This bread is so moist, delicate but dense, definitely not soggy and cinnamony (Yes, it’s a word. In my dictionary. Thank you). The way my kitchen was just filled with the sweet aroma of cinnamon & brown sugar was great. If I could lick the air, I think I probably would’ve

Here’s the recipe I used, after reading a whole lot of them online. I hope you find it as enjoyable as I am right now, with my cup of green tea 😊

 Ingredients
  • 3 large extra ripe bananas (1½ cups mashed)
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoon cinnamon
  • ½ cup white sugar
  • ½ cup brown sugar 
  • 8 tablespoons butter, softened 
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • ½ cup buttermilk
Instructions
  1. Preheat oven to 160 C and grease a loaf pan
  2. In a medium size bowl, mash bananas until creamy and stir in lemon juice
  3. In a medium size bowl, whisk together flour,baking soda, baking powder, cinnamon, and salt
  4. In a large bowl, cream together the butter and sugars
  5. Beat in the eggs 
  6. Fold in the bananas
  7. Add in the vanilla extract and buttermilk
  8. Add the dry mixture into the wet mixture
  9. Stir gently & try not to over mix
  10. Pour the batter, 3/4 full, into the prepared pan
  11. Bake on center rack for 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean and the bread is golden on the outside
  12. Let cool for 10 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling
  13. Slice and enjoy! (also amazing the next day, trust me)

PS. On a different note, I’m doing a giveaway over on my Facebook page. For those of you who don’t know about it, here’s you’re chance. Don’t miss out 

Until next week, 
Luchi 

Charlotte's Lively Kitchen - #TheFoodCalendar

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  • I tend to simply pop overripe bananas into the freezer for making smoothies – I'll definitely have to give banana bread a try instead next time I've got some sitting around in the fruit bowl looking a bit sorry form themselves.

  • Haha do it! Make banana bread 😉

  • I've never tried freezing bananas, I'll have to try that at some point. Thanks for commenting 😊

  • Mmm, so looking at my bananas right now.. #BloggerClubUk

  • Looks yum! I also think the same way every time I see an over ripe banana in our kitchen. In fact, I have loads of them in the freezer, keeping them next time I fancy to make a banana bread or banana muffins. Thanks for sharing this recipe… #BloggerClubUK

  • They tasted divine! You should definitely try them 😊

  • They sound and look delicious. Will definitely be trying your recipe, thanks for sharing #BloggerClubUK