My mother has been making this banana bread for as long as I can remember. It is fantastically delicious fresh and toasted, plus eating the leftover mixture is just as good as eating the end result. This recipe is a great use for bananas that are beginning to turn – freeze them and make this delightful loaf later. Once made, toast and try with this delicious sweet ricotta on top!
Preheat oven to 150°C.
Cream butter and sugar in an electric mixer. Add eggs, and mix until combined. Add the bananas one at a time, allowing the mixture to combine after each addition. Remove mixing bowl from the machine, and fold in the remaining ingredients. Take a look at the consistency of your mixture before adding any additions. Add your extra flavour varieties, mix and then add a touch of either milk or flour to return batter to original consistency. Spoon mixture into a loaf tin lined with baking paper, or into greased muffin trays.
For the loaf tin, bake in the oven for approximately 55 minutes or until cooked through. Allow to cool on a wire rack before removing from the tin, and sampling a small portion while it still warm. The banana bread will keep for up to two weeks stored in an airtight container, or wrapped in cling wrap and refrigerated.
Original recipe sourced from the Family Archives.