I am starting to embrace this baker mum thing, it started with experimenting with cookie making, I took the kids to the shops to purchase a cookie cutter each, we picked up the ingredients and arrived home to bake them. Let’s just say that the dog shape Aston chose ended up looking like doggy-doo-doo and not so much cute puppy shape.
I didn’t want to give up on this baking thing; my next experiment was banana bread. We spend $4 on one slice of banana bread every time we go to our local grocery store so it was my mission to nail this recipe to save a few bucks a week on something that I could easily make myself. My first attempt was a success! We had a winner.
I teamed up with Marks & Spencer with their kitchen and homewares range, to share this blog post with you, because, you know, I am a professional mummy banana bread baker now and I thought I would share the recipe with you.
4-5 ripe bananas
1 cup of sugar (we like to use Rapadura sugar or raw)
pinch of salt
1 teaspoon vanilla essence
1 teaspoon baking soda
1 ½ cup of plain flour
Pre heat oven to 180 degrees C.
Mash the bananas in a medium size bowl, add all the other ingredients to the bowl and mix with a spoon until combined.
Grease your loaf tin
Pour in your batter mixture into the tin.
Place in the pre heated oven 180 (no fan) and bake for 45-60min or until cooked inside (160 for fan forced but keep your eyes on it to ensure you don’t burn the top)
Take out of oven and take the loaf out of the tin and onto a cooling rack.