Banana Bread





This has to be the best banana bread I’ve ever made. The sweet crunchy crust is the perfect contrast to the super soft banana bread. Use the ripest bananas you can find, bruises and all.  The reason is that the riper the banana the sweeter the taste and the easier to mash.

Über mouthwatering  and easy to make, make this for family, neighbours and most importantly breakfast.


  • 2 cups flour
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • 2 large eggs (beaten)
  • 2⅓ cup mashed bananas (overripe)



  1. Set oven to 180°C (350°F). Grease or line a 9 x 5 inch loaf tin
  2. In a medium bowl combine flour, soda and salt. Set aside
  3. In a large bowl cream together butter and sugar
  4. Add the bananas and eggs. Mix well
  5. Fold in dry ingredients just to moisten
  6. Pour batter into prepared loaf pan
  7. Bake for 55-65 minutes or until a toothpick comes out clean
  8. Leave to cool for 10 minutes before inverting onto a wire rack

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