Mom’s Banana Loaf

I have to admit that I was diagnosed with selfraisingflourphobia a few years ago. I don’t know what I was thinking. Self-rising flour is a gift from the heavens. Honestly, if you have any inhibitions about using self-rising just go for it. It will change your life. This bizarre revelation actually dawned on me during my first hands-on experience with the substance. Undoubtedly, it yielded one of the most perfect loaves I have ever made: blueberry yogurt loaf.


I’m absolutely delighted to say that my mother has started her own hobby in baking. Am I pleased? Yes and no would be the best way to answer this. My control freak, first-born, bossy tendencies come into full force when she forgets to sift flour but on the whole it’s been quite fun. After buying 40000 bananas at the supermarket and not realising that they would all ripen at the same time, my mother took it upon herself to bake her own banana bread.


A little something about my mom, she doesn’t listen to anyone. Her sassiness is on a level of its own which means that recipes just aren’t for her. Her cooking/baking routine goes like this: she searches a korean recipe engine for, say, apple cake, reads the recipe, turns off the computer and bakes from that. Weird, but seemingly effective. She initially read Mary Berry’s banana bread recipe but declared that she didn’t agree with the addition of milk so used cream instead. Ok, mom.


Anyhow, the banana bread is unreal. I hate to admit it but it wouldn’t be right of me otherwise. My mom’s artistic side also demanded for sliced bananas on top, which I stubbornly confess is so cute. Use almost-black, super ripe bananas as the riper they are, the more developed their flavours are. Give this one a go, I’m almost considering this recipe to replace my original banana bread recipe here. Unfortunately folks, it is that good.



  • 7 tbsp salted butter (100 g / melted)
  • ¾ cup caster sugar (175g)
  • 2 eggs
  • 3 ripe large bananas
  • 1 ¾ cup self-rising flour (225g)
  • 1 tsp baking powder
  • 2 tsp single cream


  1. Set oven to 180°C (350°F) and butter a loaf pan
  2. Dice 2 bananas and mash using a fork (doesn’t need to be perfect)
  3. Whisk together the mashed bananas, cooled butter, eggs, sugar and cream
  4. Whisking continuously, add the flour and baking powder in small parts
  5. Pour batter into pan and even out the top using a knife or spatula
  6. Place the third sliced banana on top
  7. Bake for 45-60 minutes

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