There’s just something about a fresh loaf of banana bread.

From the moment its smell begins to permeate the kitchen (and hopefully the rest of the house), you know you’re in for a treat – whether you spread some butter on a slice, or you greedily just rip a piece off the end.

And this is one of those banana bread recipes you should have on hand, perhaps stuck to your fridge – it’s that good, and even easier to make.

Better still it makes use of the dregs of your fruit bowl – and you probably already have everything else in your store cupboard.

Not to mention that you should only need to wash one mixing bowl, not half a dozen. And that’s a subject close to our heart, because our soon to be published new cake book is about just that: cakes that are easy to make, take no time and create almost no mess.

Wonderful, right?
-:–:-

Ingredients

Recipe makes 1 delicious loaf

110 gram (½ cup) Butter
1 cup Brown sugar
2 cup Plain flour
2 medium Eggs
3 tbsp Sour cream (or Buttermilk, or Greek yoghurt – whatever you’ve got)
1 each Banana
1 tsp Vanilla
1 tsp Baking powder
1 tsp Bicarbonate of soda (baking soda)
½ tsp Cinnamon
2 med Apples, cored and chopped (really, no need to peel them unless you really want to)

To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease and line a loaf tin with baking paper.

In a large mixing bowl, cream together the butter and sugar until well mixed. Add in all the remaining ingredients, except the apples. Beat until well combined. Fold in the apples. Using a whisk, pour your batter into the prepared loaf tin.

Bake in the oven for about an hour until golden and cracks start to form in the top of your loaf.

Really good bit

Once cooked, this bread isn’t likely to last long, but if you are in the mood to make a double batch, it will freeze well for up to 3 months.

Simply allow the loaf to cool and cut into individual slices. Wrap well and store, stacked, in your freezer. Depending on the size of your slices, you’ll be able to reheat them one at a time for less than a minute in the microwave.

Oh, and if you fancy it – feel free to toss in a cup of chopped walnuts with the apples. You won’t need to adjust the cooking time at all.

-:–:-

From the kitchen of Katie Schenk

If you’ve enjoyed this – you might try these other great cakes:

Buttermilk cupcakes
Fancy victoria sponge cake
Mini baked cheesecakes

Have you tried this recipe? Care to tell us about it – oh go on! We love to hear from you.