Yummy moist holiday inspired banana bread!
This just HAD to be my first recipe. This is my fool-proof go-to-never-fails-everyone-loves-it cake. It may not be the biggest most beautiful eye catching cake but trust me, what it lacks in appearance it more than makes up for in taste. It will also be the only recipe you find on here that is measured in cups. I avoid ‘cups’ recipes because they often fail for me, i think because it just isn’t an accurate measurement and i’m too carefree when baking this way!
Scroll down for the recipe.
This past year, I spent most of my school holidays in Malta with my partner who worked there until recently. He introduced me to a coffee shop in Valletta which sold not only the tastiest coffee in Malta but also possibly the best banana bread in the world. When sat in class the last few days before half term, when the kids are tired, ratty and and it felt like the world was against you, I would day dream about Valletta. I would imagine what i’d get up to once freedom came and i jetted away, and if i’m sadly honest, this cake often crossed my mind. Along with the thought of spending quality time with the old man of course…
The thought of grabbing a flat white and a chunk of banana loaf and wandering the beautiful narrow streets of Valletta kept me going through those moments of despair. We would often venture out aimlessly, the sun on our shoulders, the wind in our (well, my) hair and see where our feet would take us. Often when T had to go to the office, I would get myself a coffee and a slice of banana loaf and take a slow walk up to the gardens and gaze into the Grand Harbour. The bright, aged limestone contrasting between the bright blue sea and even brighter blue skies, listening to the gaggle of people pointing out at the fancy yachts. Either that or navigating my way through the winding narrow streets, eyes trained upwards on a mission to find my favourite painted ornate balcony and wondering if it was acceptable to ‘accidentally on purpose’ stumble across the coffee shop and grab a second slice of cake!
Thus, my search for the perfect recipe started. I searched the internet, all I knew is that the cake I tasted (over and over again) was amazing, and had to be made from an oil based fat and certainly contained dark sugar and cinnamon. None of the recipes i found covered these points. Hence why i invented my own using the basics of a different recipe i found.. It’s dark, rich and moist and in my opinion; PERFECT!
When someone says ‘bread’ i imagine a light, airy fluffy texture that can be torn apart. This isn’t a bread, it is a cake. And while we are on the topic, if you’re after a light fluffy DRY banana bread/loaf/cake whatever you want to call it, look away now! This recipe yields a moist, rich cake, and by eck it’s good.
Remember, you can tweak any recipe to make it suit you. For example, remove the cinnamon or throw some walnuts or chocolate chips into the mix to add extra bite!
Let me know at the bottom if you recommend any other changes!
Kingsley’s Cinnamon Banana Loaf.
1 Cup of light brown muscovado sugar (I use a mix of light and dark but use whatever you have)
1 ¼ cups plain white flour
1 ½ tsp baking powder
1 1/2 tsp cinnamon
Pinch of salt
¾ cups vegetable oil
1 tsp vanilla extract
3 large free range eggs
3 large very ripe bananas
- Ok, let’s get the annoying things out of the way first. Wack the oven on 160 degrees and line and grease a loaf tin. There, done.
- Mash the bananas along with half the sugar – i like to leave a few little chunks in mine.
- Throw all of the dry ingredients along with the leftover sugar into a big mixing bowl and stir a little. If you are using a mixer- use that bowl for this stage!
- In a separate bowl, mix the wet ingredients together until emulsified. You know this is ready when all ingredients have mixed together without separating and it begins to turn a paler golden shade. This stops the batter separating later.
- Add the wet into the dry! If you are using a mixer, turn it on slowly and add the wet ingredients in a couple of stages so as not to cause a mess. If you are doing this by hand, do the same but just make sure you mix really well.
- When everything is well mixed, pour into the loaf tin and wack it in the oven for around 50 minutes. If it becomes too brown on top, turn your oven down a few degrees and add a couple of minutes onto the time. I remove my cake from the oven when a knife comes out with a tiny bit of moisture on. Absolutely not cake batter – but just a little moisture.This ensures it doesn’t over-bake.