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April 03, 2016
Banana Bread I believe is a Bakers Basic. It is uncomplicated, fills the kitchen with a delightful fragrance when baking and lasts for a fair few days (If it isn’t instantly consumed). This is a gluten-free recipe however substituting the gluten free flour with normal plain flour is absolutely fine.
Preheat your oven to 170◦. Using a stand mixer, hand beater or a whisk break up the banana’s and add to a bowl. Whisk the banana’s until quiet mushy, then beat one egg at a time until combined. Stop the beating and add the buttermilk and oil, then continue to beat until incorporated. In another bowl mix together all the dry ingredients (flour, sugar and bicarbonate-soda) and add gradually to the wet ingredients while beating gently. When all the flour is mixed in, fold in the chocolate chunks. Spoon the batter into a grease-proof paper lined loaf tin which will hold 900g of mixture and place in the oven for 1 hour. Check the cake with a tester at 45 minutes and continue to watch closely so it doesn’t burn. Cool in the tin on a rack and enjoy fresh with some butter or jam. Hope you enjoy this recipe.
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