Fabulous Banana Bread


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


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 Eggs

2 tsp Vanilla

275 gms All purpose flour

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt


  • 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!



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