I got so much love for this post on social media today that I just had to post this recipe for you! I have never been able to get a banana bread cooked through completely, and this is probably due to the mashed bananas causing it too be too moist. But with this recipe I found that dividing the batter sometimes is the way to go and to not force all fo the batter into one loaf tin. If you have a small loaf tin, then definitely opt to divide the batter and you will see your banana bread will have more room to rise and cook through well. Banana bread has always been an all time favourite for me, and it is so comforting, even with just a blob of butter on the top. I really hope you like this recipe and if you find better ways to tweak it, please let me know.
I used my amazing Kenwood mixer (creaming attachment) to mix the entire batter, and I love using it so much. I find that the big attachments make it easier for me to mix large quantities and not have to worry about the batter over flowing. I have never used a Kenwood mixer before but knowing how well equipped it is when it comes to baking makes my job as a chef, that much easier. If you have one too, you will find it so great to use when you double up your quantities, it makes baking a dream!
Recipe: Banana Bread
Serving: depending on loaf tin, one/ two loaves
Preheat oven to 180 degrees C.
Grease a loaf tin with grease proof spray, and line the bottom of the loaf tin with a piece of parchment paper, and make sure that it is long enough that it comes up on the sides, making it easier to extract the loaf once it is ready.
Beat together the butter and sugar until the mixture looks light and fluffy, then add the eggs one by one, finally add the bananas and mix well.
Add the flour, baking powder and allow to combine, then mix the bicarb with the boiling water and add it to the batter, along with the vanilla extract.
Add the pecans in last if you choose to, and then scoop the batter into the loaf tin (if your loaf tin is not too deep, rather divide the mixture into two otherwise it won't cook through).
Bake for 40-50 minutes and pierce with a knife to see if the inside is cooked through.
* If the top of the banana bread is browning too fast, cover with foil or parchment paper so that it does not burn.
* If your bananas are not ripe enough, preheat your oven to 250 degrees C, place the bananas on the top rack and allow the bananas to bake until dark brown, which should take about 10-15 minutes. This is a quick way to bake bananas and get them ready for banana bread baking!