RECIPE: Best ever banana bread

This banana bread has been tried and tested numerous times and always comes out perfectly! It’s great as a little pick me up during the day or as a yummy dessert.  Prep time is quick taking fifteen minutes tops to get the mixture into the oven and the long baking time means you don’t have to watch it like a hawk while you tidy up. Why not put aprons on the kids and let them help out by allowing them to crack the eggs, spoon in the flour, measure ingredients or beat the butter and sugar with a hand mixer? They’ll have accomplished something for the day and the promise of a treat will be extra incentive to help tidy up after!

Ingredients
  • 110g butter
  • 190g caster sugar
  • 240g self-raising flour
  • 1tsp baking soda
  • 2 eggs
  • 1tsp cinnamon
  • 3 ripe bananas

Are your kids getting underfoot in the kitchen? Why not let them help with these little tricks.

Optional
  • Handful chopped pecans
  • ½ tsp vanilla
  • Handful of chocolate chips
  • Handful walnuts
Method

Preheat oven to 160 degrees Celsius for fan assisted oven. Grease a loaf tin and leave to the side. Cream the butter and the sugar until light and fluffy. Add in one egg and a little bit of flour and beat until mixed through. Do the same with the remaining egg, flour, cinnamon and baking soda. Mash the three bananas on a chopping board with a fork and add to mixture. Beat for a short while until mixed through. Add in any extras: chocolate chips, pecans or walnuts and fold in. Pour the mixture into the tin and bake for approximately 50 minutes or until a skewer or toothpick comes out of the centre clean. Halfway through baking, you can place tin foil over the top of the tin to avoid the bread browning too much. Leave to cool in the tin for ten minutes, before turning out onto a wire rack to cool completely.

**This recipe originated on Donal Skehan’s website. You can see the original here.**

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