Decadent Bliss! Best Banana Bread it’s a taste of heaven!

Banana Bread, is a beloved staple in cuisines globally. Easily transforms over-ripe bananas into a delectable treat. Creating cherished memories and bonding moments with loved ones over freshly baked bread is one of life’s simple pleasures. Whether it’s sharing laughs with family and friends or indulging in a quiet moment with a cup of tea (cue the Tetley tea vs PG tip debate), there’s something exceptional about enjoying a slice of Banana bread. This recipe is so good it will bring tears of joy!

Abbreviations: tsp= teaspoon, tbsp= tablespoon

Ingredients List ;

3-4 over-ripe medium bananas

175g dark brown sugar

100ml of sunflower or vegetable Oil

15ml/ 1 tbsp of Black Treacle

2 eggs

2g of powdered cinnamon

300g of self-raising flour

2 tsp baking powder

1 tsp of browning sauce

1 tsp of vanilla essence

Simply Syrup

1 tsp of cinnamon powder
2 tbsp of hot water
1 ½ tsp of sugar

Method ;

Preheat the oven to 160^oC [Fan]. Line a medium loaf tin with baking paper. I like to slightly oil my tin so that the paper can stay in place, or you can use bulldog clips to keep the paper in place until you’re ready to pour the cake batter.
Mash the bananas with a fork or potato masher in a mixing bowl. You want to make sure that there are no large chunks of banana.

In the same mixing bowl add the treacle (Treacle has a slug-like consistency, dip the measuring spoon in a little oil so that it can slip off the measuring spoon), browning sauce, and sugar. Using an electric whisk or hand whisk, whisk until fully incorporated. You should have a nice brown colour.

In another mixing bowl add the dry ingredients flour, sugar, and cinnamon, Whisk until all ingredients are mixed well. Next, add the vanilla essence to the oil.
Sift the dry ingredients into the banana mixture bowl in two sections/ loads. When all the flour has been incorporated pour in the oil and vanilla, mix well. Be careful not to over-mix the cake batter but ensure there are no flour pockets.

Pour the banana batter into your prepared loaf tin. Tap the loaf tin a couple of times {this is to remove some of the air bubbles in the batter; this is so that you don’t get big holes through the loaf}. Put the loaf tin into the preheated oven and bake without opening the oven for 1 hour. {set a timer, it will be easier than trying to remember what time you put the cake in the oven}
Using a cake tester – a wooden skewer is an alternative- to check if the cake is finished. There should be no wet batter on the skewer. If the cake is wobbly, close the oven & DO NOT insert a cake tester (This can cause deflation). Close the oven and bake for another 15-20 minutes and check again with a cake tester.

Once the cake has finished baking, in a small bowl add 2 tbsp of hot water, 1 tsp cinnamon, and 2 tsp of sugar. Mix until the sugar is dissolves. Using a pastry brush, brush the top of the loaf whilst it is still hot and leave to cool in the tin for 20 minutes. Remove from the tin to continue cooling for 1 hour.