Recipe for banana bread, deliciously moist

This easy recipe for banana bread is deliciously moist. It is a great way to use your riped bananas. It is great recipe for banana bread for any occasion .

Ripe bananas are very important for this recipe. They are the key ingredient here, so if your bananas are almost black and you are about to throw them away, just make use of them. Bake this delicious banana loaf!

I used the recipe from my favourite book “World’s Best Cakes”. I had the pleasure to get it personally from the writer himself, top chef Roger Pizey.

In this recipe I tweaked a little bit to make it perfect. Roger recommends adding 3 tablespoons of Malibu but i skipped the step, my cakes are for my daughter too.

Ingredients

• 3 really ripe bananas
• 150g butter
• 170g caster sugar
• 55g demerara sugar
• 50g ground hazelnuts
• 2 eggs
• 1tsp bicarbonate of soda
• 175g plain flour
• 1tsp salt
• 130g soured cream
• 1tsp baking powder
• 100ml Apricot Glaze

How to make it

1. Preheat the oven to 170 degree Celsius (338°F) and grease and line loaf tin with baking parchment.
2. Mash two bananas with fork.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy (around 3-5 minutes). Add the ground hazelnuts, followed by eggs.
4. Sift the flour, salt, bicarbonate of soda and baking powder into the mixture and mix together well. Mix in the soured cream, followed by the banana puree.
5. Pour the mixture into the prepared tin and bake for 10 minutes before removing from the oven and adding the remaining banana, sliced lengthways, in a line along the length of the loaf (this prevents the banana from sinking).

Banana bread preparation

Banana bread after 10 minutes baking

6. Return to the oven for 45-50 minutes or until a toothpick inserted into centre comes out clean.
7. Remove from the oven, allow to cool for 20 minutes in the tin and then turn out onto a wire rack and strip off the baking parchment.

Banana bread

8. Make the Apricot Glaze and brush all over the cooled cake.

Enjoy!