It has always intrigued me as to why banana bread is called so. The ingredients seem similar to those one would use for a banana cake. Furthermore i haven’t come across any recipe with yeast which is usually used in bread making. The only connect i have figured out is that banana bread is made in a loaf tin giving it a bread like appearance. Anyway what is in a name so long as it tastes good.
This recipe has been adapted from Modern cookery by Thangam Philip- a pioneer of hospitality education in India. Even she calls it banana bread!
This is a simple recipe. Of course, it does have some beating and mixing but it is the beating of the sugar, butter and eggs gives the banana bread a light texture. If you decide to do away with the beating and mix it all together you will get a dense and moist texture. So the choice is yours!
- 1½ cups All Purpose Flour
- ¾ cup Sugar
- 2 Eggs
- 100 grams Butter
- 2 Large Bananas, pureed
- 1 teaspoon Vanilla Essence
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- Preheat the oven to 180C
- Sift the flour and baking soda together and keep it aside.
- Beat sugar and butter till light and fluffy (preferably using a hand blender)
- Add the eggs one by one while beating the batter.
- Add the banana puree and vanilla essence and mix well.
- Now add the flour into the cake batter in three batches and fold it in. Do not over mix the batter
- Pour the cake batter onto a greased loaf pan (9" * 4.5").
- Bake for 40 minutes or till done