Florence’s Food: The Best Banana Bread

Todays recipe is one I have been making a lot of recently. It’s delicious, easy to make, doesn’t feel too unhealthy and best of all it stays fresh for days on end in a cake tin. It’s a modification of a Rachel Allen Recipe from her book Bake. It’s supposed to contain more dried fruit and whisky but I prefer it without. It’s also delicious toasted.

250g Self raising flour
Pinch of salt
1 level tsp baking powder
150g caster sugar
100g softened chopped butter
50g chopped walnuts or pecans
2 eggs
1 tsp vanilla extract
475g whole bananas (about 4 small ones)
13 x 23cm loaf tin, greased and lined with baking powder.

Preheat oven to 170 degrees.


  • Sift the flour, salt and baking powder into a bowl.
  • Beat together the softened butter and the sugar.
  • In another bowl mash the bananas and add the eggs, whisked, then mix together.
  • Put all three bowls of ingredients in one and bring together gentley.
  • Finally add the nuts and fold in.

  • Pour into the loaf tin and smooth the top flat then bake in the oven for 1 – 1 1/4 hours (use a skewer to see if the middle is properly cooked.)
  • Cool for 5 minutes before removing from the tin.

I like to top mine with cream cheese icing if you’re feeling naughty 😉

Enjoy readers,


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3 thoughts on “Florence’s Food: The Best Banana Bread

  1. I’m baking lots of Nigella’s Banana Bread at the moment, adding in seeds to make it varied. Another reason why I like Nigella’s is the butter’s melted so even easier.

  2. Pingback: Cook…! Banana Bread |

  3. i always enjoy your recipes and have just down loaded one for banana bread and will now bake it.

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