Banana Bread in the Ceres Kitchen

Image courtesy of Taste.com

Maybe our Sunday afternoon smelt a little like this…

In the Ceres kitchen with me. Maybe our Sunday afternoon smelt a little like this, banana bread, straight from the homestead, no fuss, just good ingredients done properly.

There's something about a loaf of banana bread cooling on the bench that feels like home. It's the smell that pulls everyone into the kitchen before you've even called out that it's ready. This one's simple enough to throw together with what's already in the pantry, and forgiving enough that it turns out right every time.

We make ours with ripe bananas, a splash of vanilla, and just enough sugar to let the banana do the talking. It's not trying to be anything fancy. It's just good.

This easy banana bread recipe takes under an hour start to finish, uses ingredients most people already have in the pantry, and comes out moist every time. It's one of our go-to homestead bakes.

Recipe adapted from taste.com.au.

BANANA BREAD RECIPE:

This is the recipe I love, taken from the tried and triple tested… (and traded multiple times by moi)
Taste.com.

INGREDIENTS:

1 cup self-raising flour

1 cup caster sugar

50g butter, melted

1 egg, lightly beaten

1 tsp vanilla essence

1/4 cup (60ml) milk

1/2 cup mashed banana

METHOD:

Step 1 Preheat oven to 180°C/160°C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line the base and sides with baking paper, extending 3cm above the rim.

Step 2 Sift the flour into a large bowl. Stir in the sugar. Make a well in the centre. Add the butter, egg, vanilla, milk and banana. Stir until just combined.

Step 3 Pour into the prepared pan. Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly. Serve warm, or transfer to a wire rack to cool completely.

Best served warm, sliced thick, with butter and a cup of tea in hand.