Cornwall Nan’s Banana Bread
I have been making this banana bread for over twenty five years, everyone loves it, eat while still warm, eat it when cold, with cream, with ice cream, with chocolate sauce, with custard, on its own, heavenly, however you have it!.
I was given two big bunches of ripe bananas yesterday so just had to make it.
It freezes so well, it even tastes better for a freeze, so I always make a double batch. One to eat now one for the freezer. The following recipe is for making one banana bread.
Pan used 23 cm / 9″ x 28 cm / 11″
3 cups of brown sugar.
2 generous teaspoons of vanilla extract.
4 eggs separated. Whites beaten until stiff.
1 cup good quality marge.
4 cups plain flour.
1 carton (284 ml) of buttermilk.
2 teaspoons baking powder.
2 teaspoons baking soda.
2 cups ripe bananas mashed, (approximately 6 medium bananas).
In a large bowl put the sugar, vanilla, egg yolks and marge and mix well with a wooden spoon.
In another bowl sieve together the plain flour and the baking powder.
In a separate bowl mix together the buttermilk and the baking soda. The mixture will expand beautifully to almost double so use a big enough bowl.
Now take the flour mix and add one third of it to the first bowl of butter, egg yolks etc.
Then add one third of the buttermilk mixture to the first bowl.
Keep adding alternately until all mixed together.
Add the mashed bananas.
I like to leave mine a little bit chunky.
Stir in the beaten egg white using a metal spoon, (the metal spoon helps to cut the egg white into the mixture).
Pour into a pan that has been greased and bake 45 minutes at 170 C / 338 F/ gas mk 4.
pic above-ready to bake.
Cover with foil if browning too quickly. I like mine just golden and a little bit squidgy in the middle so check just before time if you like yours like this.
When you are stirring your mix, think good thoughts, sing, pray, bless, impart good vibes, all the energy goes into the food and enhances the flavour, try it out and you’ll see.
Enjoy ! Yummy! 🙂 xxx