If you are a regular reader of this blog you will know how much I enjoy a good banana bread. Those who know me well can tell you that I’m continually looking for the best recipes for banana bread around. I think that I have found the best one yet. You can find it in Signe Johansen’s book Scandilicious Baking. I bought this after trying some of her recipes from her first book, which was also my first encounter with Scandi cooking. There’s no need to repeat how much I enjoyed, and still enjoy cooking from book number one. The second book, dare I say it, is even better and I’m glad I have it now because it’s a great book to have in the run up to the Christmas season. It’s a baking book after all, and for me baking is a perfect way to spend the autumn/winter months. I have also discovered a love for spelt flour!
Two days ago, on Twitter, I read a tweet by @akentishkitchen about Signe’s Banana Spice Cake, which I mistook for the Spelt Banana Bread recipe found on the opposite page. My mistake, but if you have the book you will know what I mean. Both recipes are next to each other, and though made with the same ingredient, they are very different. I’m sure the spice cake is delicious, but here is my take on the bread recipe. I’m sure Signe won’t mind…she’s such a lovely lady. If you have some fruit which is starting to go all mushy on you, try this. You won’t regret it. Really.
- 3 medium bananas, ripe or very ripe and mashed
- 100ml milk with a few drops of lemon juice, or buttermilk for that matter
- 75g butter, melted
- 75ml maple syrup, or golden syrup
- 1 large egg
- 225g self-raising flour
- 50g wholemeal spelt flour
- 4 tablespoons porridge oats
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- pinch salt
Preheat the oven to 170ºC or 150ºC fan (Gas Mark 3-4) and grease and line a loaf tin with parchment paper.
In a large bowl pour in the bananas, milk/buttermilk, butter, syrup and egg, and give everything a good mix. Add both flours, oats, baking powder, cinnamon and salt and fold till the ingredients are just mixed in, and stop right there.
Pour the mixture into the loaf tin and with a spatula spread the batter out evenly. Bake for around 55 minutes in the middle shelf of your oven, till the cake turns golden brown on top. To make sure that it is done, insert a skewer or knife into the centre. If it’s clean when it’s out, then it’s ready.
Allow the banana bread to cool for a good 20 to 30 minutes in its tin before taking it out on a cookie rack.
Store it wrapped in kitchen foil in an airtight container and it will keep for a good three to four days. It is good. One of the best recipes I have even tried. Thank you Signe!
(Recipe adapted from Scandilicious Baking by Signe Johansen, Saltyard Books, 2012.)