Monday, November 22, 2010


 I can say with one hundred percent certainty that this is the best flippen banana bread recipe on the planet- ever! It is mandatory that you serve it straight out of the oven, slices must be thick as door stops and smothered in cold butter, you could eat it some other way but I'm not quite sure on how to top my serving suggestion it really is the only way.


2 cups flour
1 cup sugar
120 g butter
2 eggs
3 big ripe bananas (the browner the better- bananas
that look the worst often make the best banana loaf)

65ml water
a splash of vanilla essence
7 ml baking powder
5 ml bicarb
some salt

1. Beat together the butter and sugar until you get a light fluffy mixture that's baby yellow in colour.
2. Shmoosh the bananas in with the butter mixture (your mixture might look like it has split but ignore this all will be made right later)
3. Beat in the eggs until the mixture is nice and smooth, then, chuck in the flour, baking powder and salt and stir to blend.
4. Dissolve the bicarb into the water and chuck in the vanilla essence then beat the liquid into the batter.
5. Grab a bread tin, I personally like to line it with baking paper but f you don't feel like the luss its not an issue just grease it up, pour the banana mixture into the tin and chuck it in the oven at 180 degrees C for about 45 minutes or until your kitchen smells like a cloud of banana heaven.

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