This is the best Banana Bread recipe ever. Period. It’s kind of a Grandma’s recipe… vintage and long-standing. Its old-school simplicity is overwhelming and so is its super-soft texture and mind-blowing flavor.
When I baked it for the first time, I did it with white sugar. The second time, I used the light brown one. With both, results were amazing. Believe me, you’ll never go wrong with it. Try once and you will be baking it again and again, I promise.
Preparation time: 15 minutes
Baking time: 50 minutes to 1 hour
4 medium sized, very ripe bananas
1/2 cup butter
1 cup Sugar (white or brown). Adjust according to your desired sweetness.
2 large eggs, slightly beaten
11/2 cups flour
1/2 tsp cinnamon powder
1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1. Grease and flour a loaf tin. Preheat the oven to 180 C.
2. Squidge the bananas with a masher. I prefer doing it with hand and leave little chunks, instead of making a paste. You feel them in your bites when you chomp on.
3. Cream together the butter and sugar.
4. Add the beaten eggs and crushed bananas.
5. Sift together flour, baking soda and salt. Add to the creamed mixture.
6. Add vanilla, sprinkle the cinnamon powder and fold gently.
7. Tip the mixture in the loaf tin and bake for 50 mins or till done.
8. Enjoy as a tea-time cake or whenever you are in the mood for a dessert.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead.
Supersonic? Coz its the easiest, simplest and the fastest cake that’s made with least possible ingredients and labor. With its buttery yumminess and soft sponge, it makes a fabulous companion for tea and coffee.
Believe me, this one’s for the laziest bakers in the world 🙂
Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 8 – 10
- 225g – plain flour, sifted
- 225g – caster sugar
- 225g – butter, softened. Plus extra for greasing
- 6 egg yolks
- 1 egg yolk for glazing
- Preheat your oven to 180°C. Grease a 25 cm cake tin with butter and line the base with baking parchment.
- Whisk the egg yolk with 2 teaspoons of water for the glaze and set aside.
- Either in a large bowl using a wooden spoon or in an electric food mixer using the paddle beater, mix together the flour and sugar completely. Then add the butter and egg yolks and beat together until the mixture resembles a stiff dough.
- Press into the prepared tin, and flatten with a spatula. Brush with the glaze, then decorate by drawing a fork or rear-end of the toothpick across the cake in a crisscross pattern of lines.
- Bake for 30 minutes, or until it is a deep golden colour and a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes, then loosen the edges using a small, sharp knife and carefully remove the cake from the tin before placing on a wire rack to cool down completely.
So go on, ring your folks. With this cake, the coffee is bound to flow… and so are the conversations…
I made this cake for my little nephew’s birthday. This cake is moist, tangy, with a royal orangy colour. Its an orange-lover’s delight.
Its a wonderfully damp, dense, aromatic and flourless cake and tastes even better after 2-3 days. Can be relished even as a pudding.
It could be easily charged a fortune in a bistro, if it was to be served with a scoop of vanilla ice-cream and perhaps a dusting of icing sugar. But why burn your pockets when you can comfort yourself baking it at home.
Divine cake and so easy to bake!
- 375 grams sweet-limes (approx. 5 medium-sized ones)
- 6 large eggs
- 225 grams white sugar (increase the amount if you want it sweeter)
- 250 grams ground almonds
- 1 teaspoon baking powder
- Put the sweet-limes in a pan with some cold water, bring to the boil and cook for 2 hours or till soft.
- Drain. When cool, cut each sweet-lime in half and remove the pips.
- Dump the sweet-limes – skins, pith, fruit and all – and blitz in a food processor
- Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch springform tin.
- You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped fruits.
- Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. Though the mentioned time is 1 hour, I start my skewer test after 35 minutes to check if the cake is done. After which, you’ll probably have to cover with foil or grease-proof paper after about 40 minutes to stop the top burning.
- Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.
- I feel, it tastes better a day after it’s made. But it’s gorgeous appearance wont stop u from gorging on it any time.
P.S.: You can also make this with an equal weight of oranges and with lemons, in which case you can increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.