I know I have more than my fair share of banana bread recipes on this blog yet I get excited by a different one. Also, according to me, banana bread is a good indicator of people’s baking skills and recipe expertise. If even their banana bread recipe doesn’t work, it is safe to assume nothing else will.
Why I like this dish?
This is one of the softest and most moist banana bread I have ever come across. It manages to hold its shape yet melt in your mouth. It has a beautiful blend of the sweetness from the sugar and bananas and the smooth flavour from the butter. Just try it and you will know what I mean. Don’t go by the pictures. They surely need an update but the bread is simply fabulous.
Recipe from ‘My Kitchen Year: 136 recipes that saved my life’ by Ruth Reichel
Makes one 9″ loaf
WHAT WE NEED
2 medium sized ripe bananas
3/4 cup Milk
1 tsp Vinegar
125 gms Unsalted butter
3/4 cup Brown sugar
1/2 cup White sugar
2 tsp Vanilla
275 gms All purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
WHAT TO DO
- Preheat the oven to 170C
- Line a 9″*4″ loaf tin with parchment
- Mix the milk and vinegar and set aside for 5 minutes
- Mash the bananas to ensure no lumps are left
- Cream the butter and sigar together till smooth and fluffy, around 5 minutes
- Add the eggs one by one to the butter mixture and combine well
- Add the vanilla and mashed bananas and mix well
- In another bowl, mix the flour, baking powder, baking soda and salt together
- Add the flour mixture and milk to the butter mixture alternatingly
- Pour the batter into the loaf tin and bake for 55-60 minutes or till the top is nicely brown
- Demould the loaf and cool completely, around 30 minutes or so
- Slice and enjoy!
Check out the other bloggers doing this Bake-a-thon