My Mama’s Bangin’ Banana Bread

This banana bread has been a favorite in our house ever since I can remember! It is the best banana bread I’ve ever tasted, delicious, moist and not to sweet – making it pretty difficult to have only one piece at a time. Toasted in a sandwich press, served with a drizzle of honey and mascarpone takes this humble cake to another level and makes a decadent breakfast or a tempting tea-time treat!


240g Cake Flour

125g Butter

1 Cup of Sugar

4 Over-ripe Bananas (Mashed)

2 Eggs

1/2 Tsp Salt

1 Tsp Bicarbonate of Soda

65ml Water

1.5 Tsp Baking Powder


  1. Cream the butter and sugar together with a beater until pale yellow/white in color.
  2. Mix in the mashed bananas until they’re fully incorporated.
  3. Beat in both eggs into the mixture, one at a time.
  4. Sift the flour and salt on top of the mixture.
  5. Dissolve your bicarb. into the 65ml of water and add into the mixture, once you’ve done that add in the baking powder as well.
  6. Pour the mixture into a greased loaf tin (Medium sized) and bake at 180°C for 45 minutes or until a golden crust has formed on the top!

*Let the banana bread cool in the tin before turning it out!



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