Banana Bread

This is my mother in law’s recipe (she possibly filched it from Betty Crocker). For the first five or six years of our acquaintance, I would annoy the hell out of her by phoning up every six months to ask for it as I inevitably lost whatever piece of paper I wrote it down on. I like it with nuts but the fuss-pot children do it, so I tend to leave them out when making it. Nut-free it doesn’t last long in this house, not least because my mother generally calls around to nick half a loaf (thus why it’s essential to make at least two). It’s also quite good toasted with butter on (or so I’m told. I’m not a fan of butter).



  • 10oz Plain Flour
  • 7 1/2oz Caster Sugar
  • 3 1/2 tsp Baking Powder
  • 3 Tbsp Vegetable Oil
  • 1 Egg, Beaten
  • 6oz milk
  • 3 Medium Ripe Bananas, mashed
  • (Optional) Half a cup of chopped nuts.

Preheat oven to 180oC. Line 2 loaf tins. Sift together the flour, sugar and baking powder. Add the beaten egg, milk, vegetable oil and bananas (and nuts if using). Mix until just combined. Split the mixture between the two loaf tins and bake for around 30-35 minutes until golden brown and coming away from the sides of the tin.

Turn the loaves out and leave to cool on a rack.


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