• About
    • About my blog
    • About Fodmap
  • Recipes
    • Good value
    • Slow cooker
    • Fodmap
    • Brixton blog
    • Northern Irish
  • My books
  • Thoughts
  • In the press
  • Contact


  • Connect with me


  • About
    • About my blog
    • About Fodmap
  • Recipes
    • Good value
    • Slow cooker
    • Fodmap
    • Brixton Blog
    • Northern Irish
  • My books
  • Thoughts
  • Contact

Brixton Banana Bread

24th February 2013

Brixton Banana Bread

I am very fussy about how I like my bananas. Barely yellow, top tipped with green and a satisfying crack when they open, this means that there is about five minute window when they are at the stage where I can eat them and enjoy them. This means I spend a lot of time realising that the little blighters have gone and ripened on me while I was making a cup of tea or turning my back for just a second. This could be pretty wasteful except that I make really really good banana bread.


Like all banana bread, this is a great way to use up overripe bananas, but unlike many banana bread recipes, it’s as simple and straightfoward as you want it to be. In fact this recipe is so simple that it was the only thing at all I could make at all in my teens when I thought cooking and baking was too difficult and scary to be bothered with. I felt confident to make this recipe because I’d learned it from the mother of the family I au paired for one summer in America who couldn’t cook at all. In between ordering take out food or heating up frozen burritos, she whipped up fresh banana bread for breakfast and I figured if someone who struggled with doing carrot sticks to go with hummus could do it, so could I!

Over the 17 years I’ve been making this recipe, I’ve tweaked it a bit and it’s changed from Boston Banana Bread to Brixton Banana Bread with the addition of some different spices, but it’s still super easy to do. I simply mash up bananas as they ripen and freeze in bags until needed. They defrost by the time you’ve measured everything and it means you don’t chuck black bananas out all the time.

Brixton Banana Bread: makes 1lb loaf

  • 300g plain flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon mace
  • 1/2 teaspoon ground allspice
  • 2 eggs
  • 100ml vegetable oil
  • 75g sugar
  • 1 tablespoon black treacle
  • 2 teaspoons vanilla extract
  • 3 mashed bananas

Grease and line a 1lb loaf tin and heat the oven to 180℃. Then put the flour and all the other dry ingredients in a bowl. Put the sugar, oil and all other wet ingredients in another bowl and add in the eggs, beating them until combined. Then pour the wet mix into the dry and add in the bananas, mixing lightly til combined. The batter should be dark, glossy and slightly lumpy. Pour it into the loaf tin and bake for 1 hour or until a skewer comes out clean.

Cool on a rack for as long as you can wait and then have a good thick slice of this with a strong mug of tea. It’s super soft and sticky with a lovely sweet banana flavour and if you don’t devour the whole loaf in one sitting, it keeps really well for several days when wrapped in a tea towel. It also toasts beautifully with a smidge of butter as an excellent breakfast. It’s simplicity itself and I think it’ll probably something you make for years to come to once you’ve tried it!

Save

bakingbananabreaddairy freesimplespicedtreacle
Share

Good value  / Recipes

Miss South
Belfast born, Brixton dwelling food blogger and cookbook writer Miss South shares her food, slow cooker, FODMAP and thoughts.

You might also like

The Best English Recipe for Brazilian Banananiha
21st April 2020
Self Isolation: Cornmeal Banana Bread
17th April 2020
Self Isolation: Slow Cooker Shredded Chicken
13th April 2020

Leave A Reply


Leave a Reply Cancel reply

You must be logged in to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Categories

    • Brixton Blog
    • Fodmap
    • Food Diary
    • Good value
    • home slider
    • Northern Irish
    • Recipes
    • Slow cooker
    • Thoughts
    • Uncategorised
    • Vegan
  • Popular Posts

    • Get Away Wellness
      4th December 2016
    • Baby Jesus Pee or Azorean Milk Liqueur
      8th December 2016
    • My Land of Fish and Rice
      23rd July 2017
  • Tags

    baking biscuits booze Brixton butter caribbean carnivore chocolate Christmas comfort food dairy free dessert dried fruit eggs fish fodmap friendly food budget food poverty fried frozen fructmal fructose malabsorption fruit gifts gluten free ice cream leftovers low fructose meat meat free Northern Irish offal pastry pork potato salad simple slow cooker soup spiced sugar tomato umami vegan wheat free
  • Connect with me

  • Good value recipes



@miss_south_brixton
  • Miss South
  • More about

    • My writing in the press
    • How to get in touch
    • My books
    • Privacy policy

  • Design by Rocketship Digital
© 2009-2016 Miss South. Creative Commons Attribution-NonCommercial.

This website uses cookies to provide you with the best browsing experience.

Find out more or adjust your settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.