Total Weight: 1124 g
Makes: 12 muffins or slices
Per 94 g Serving: 257 Calories
Total Calories: 3,087
This recipe is from my sister Marcelle’s Mother In-law “Eileen Walker.” This was one of her very favourite bakes and became mine too. I baked these for many Animal Welfare fete’s & they sold like hotcakes!
You can bake this as a loaf or even make these in mini loaf pans or as muffins. Cut open, butter & close. *When filling pans, fill to ¾ of the way. No more or it will overflow, making a mess of oven! (& same goes for cupcakes!). * All measures are levelled off with the back of a knife! It is baking law!
Bread machine: This recipe bakes on a bake setting (60 minutes) in bread machine. If you want neat slices, leave it overnight in pan after baking to cool down. I usually set it on a bake before going to bed, so that it is baked by the following morning, cooled down and set nicely. Slices like a dream way.
125 g butter or margarine (Use a good tasting hard margarine)
3 medium ripe bananas (300 g in weight after peeling)
1 cup sugar (250 ml/200 grams) I use normal table sugar
5 ml lemon juice or vinegar
60 ml – 62.5 ml milk (No more!)
2 cups (250 ml) Cake flour
2 large eggs (No.3 size)
1 tsp (5 ml) bicarbonate of soda
2 tsp baking powder (10 ml)
2 ml salt or just a pinch (Optional)
5 ml – 7.5 ml vanilla essence
Method: (My own method)
Use a micro-safe bowl that is large enough to hold all ingredients.
Place bowl on scale and weigh in butter. Cover bowl and place in microwave to dissolve or soften.
Remove and add bananas, sugar, lemon juice and mash all together.
Cool contents until lukewarm (You don’t want to cook your eggs by adding them to the hot butter)
Place bowl on scale, add milk, eggs and beat or puree with stick blender – Add the balance of your ingredients.
Stir in dry ingredients with electric beaters turned off (Prevents flour from flying out of bowl).
Once all your flours are wet (incorporated), you may switch on beaters and beat very well, until smooth.
Grease loaf pan with butter and pour in batter, scraping sides of bowl with spatula. Bake in a preheated oven 180 C (350 F) for 45 – 60 minutes.
If using a bread machine, there is no need to preheat. Just place pan in machine and select bake setting.
Method: (Original method) Preheat oven to 180 degrees C. Grease a 285 mm loaf tin. Mash the bananas with a few squeezes lemon juice (just enough to prevent discolouration). Cream butter, then add sugar gradually, beating until white and fluffy. (Use an electric beater) Add eggs, one at a time, beating well after each addition. Stir in vanilla essence. Mix bananas into creamed mixture. Sift over dry ingredients …flour, salt and baking powder, blending in by beating very well. Blend bicarbonate of soda with a little milk and add to mixture. Gradually add remaining milk and beat well. Pour into prepared loaf tin, and bake in oven for 45 – 60 minutes. Turn out onto a wire rack to cool. Makes one loaf. Enjoy!
*Tip: When your bananas become over-ripe & skins begin to blacken it is time to make banana bread. If pressed for time, just throw them whole (with skins intact) into the freezer for later use. 😉