The Best Banana Bread

Am I Killin’ it with these alliterative titles or WHAT!! ….. *insert upside down smiley emoji*


How are you doing? I hope you’re happy and having the best day ever. In fact I’m feeling a little glum lately, so if you wanna leave me a comment with something that has made you happy today or recently? I love to hear things like that, so that would be lovely if you fancy it 🙂

Anywhooos today I have decided to do another baking post! Yes I did some dabbling in the kitchen much to my Mother’s dismay! Somehow no matter how hard I try, it always ends up looking like there was some sort of flour based explosion… hmm must be more careful.

There must be some scientific evidence somewhere out there on the correlation between baking cakes and experiencing increased feelings of happiness! It just works EVERY time! Banana bread is up there with one of my all time faves! (Well, that and Carrot Cake!! YUUUUM See! I’m healthy!! ALL dem five a dayzzz!! We don’t have to mention the cake part… ) But yeah Banana Cake is a firm favorite so it’s not an unusual occurrence to hear the sentence ‘dad stop eating the bananas I’m letting them go brown for banana cake!’ in our household!

This is a pretty standard recipe with a few added spices for extra flavor and deliciousness. Being the kind and ever thoughtful daughter that I am *what’s that face for dad?!* I left this banana cake relatively plain as my mum isn’t really a fan of chocolate, otherwise believe me that thing would also be LOADED with white chocolate chunks! Nutella is also obviously a must to slather on top! I also attempted to caramelize some banana slices burning my fingers in the interim, because for some reason, how good they look somehow overrides the common sense function in my brain and deliciousness wins over AVOIDING PAIN!! So yeh. Don’t do that…

Muchos Love and hope you like this post! Be back sooooon!

Lottie x x x

P.s If anyone read my mince pie cupcake/ previous baking post, you can rest easy knowing my ‘J’ key is A-Okay! I did however get some starbucks frappu-how-ever-you-spell-it-chinno under my space bar last week and now IT IS STICKING LIKE A BEEEEEEETCH. So if anyone knows how to clean under your key board please let me know?!



150g very soft butter

150g caster Sugar

2 large eggs

2 large very ripe bananas, mashed

1 tsp vanilla extract

150g self raising flour

1 tsp baking powder

1.5 tsp cinnamon

1/2 tsp ground ginger

50g chopped pecans (optional)

pinch of salt


Pre- heat oven to gas mark 4/ 160C fan.

Cream together the softened butter and sugar until fluffy and lighter in colour.

In a separate bowl weigh out the flour, baking powder, cinnamon, ginger, pecans (if adding) and salt and combine lightly with a wooden spoon.

Beat in the eggs into the sugar/butter mixture one at a time, with a little of the flour mixture, to prevent the batter curdling. Add the vanilla extract and combine.

Fold in the remainder of the flour followed by the mashed bananas.

Grease a loaf tin and line with parchment paper before pouring in the cake mixture and smoothing it at the top.

(If you cant be bothered or don’t like icing, sprinkling demerara sugar on top of the cake mix before it goes into the oven gives a deliciously crunchy and caramely crust on top with no need for icing!)

Let the cake bake in the oven for 30-35 minutes or until the top is golden and a skewer comes out clean.

Take out and leave to cool on a wire rack for 10-15 minutes before turning out and leaving to cool completely.

Go crazy with toppings and decorations and decorate however takes your fancy!!!

Make a cup of tea and enjoy a generous slab of freshly baked goodness! (and it is goodness, there’s a lot of potassium in those bananas 😉 )



The pink bits are just some freeze dried raspberries I got from the supermarket, I just thought they looked pretty mostly 🙂

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  1. 11th February 2017 / 6:23 pm

    Yum, I’ve been looking for a good banana bread recipe 🙂

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