Hello! I hope you’re all keeping safe and well. Baking is my therapy…so I want to keep feeding you with recipes so you can enjoy them too! This is the first of my favourites, banana bread. It does require 4 eggs, but you can half the recipe and use muffin cases instead if you are short on eggs. My next couple of recipes will be eggless as I know it is getting increasingly difficult to find them!

Ingredients

200g unsalted butter
300g soft light brown sugar
4 eggs
300g plain flour
1 1/2 tsp ground cinnamon
2 tsp baking powder
3 ripe medium bananas

Equipment

2lb loaf tin or 24 muffin cases

Method

Preheat oven to 170C (325F), gas mark 3. Grease the loaf tin with butter and dust with flour, or line with greaseproof paper. You can also use muffin cases in a muffin tin tray if you do not have a loaf tin.

In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.

In a medium bowl, mix together the dry ingredients, then add to the butter and egg mixture. Mix on a medium speed, making sure the ingredients are well incorporated.

Mash the bananas in a bowl using a fork, then add to the batter and mix well.

Pour the batter into the prepared loaf tin, or use an ice cream scoop to scoop into your muffin cases.

Bake for approximately 1 - 1 1/4 hours or until a skewer inserted into the centre comes out clean, or for approximately 15 minutes if you are making muffins. If the top of the loaf is browning too quickly, cover with foil and continue to bake. Allow the loaf to cool a little before turning it out of the tin onto a wire rack to cool completely.

Delicious fresh, or toasted with a little butter! Enjoy, and please tag me if you make it to spread a little happiness.

Emily X