Our little breakfast treats are always a favourite with guests… and our mini banana breads are THE most popular
Ingredients (Makes 9)
- 75gms of soften unsalted butter
- 143 grams of plain flour
- 112 grams of golden caster sugar
- 1 teaspoon of bicarbonate of soda
- 50ml of milk
- 2 ripe bananas
- 1 egg
- 1 teaspoon of vanilla extract
- A few sunflower & courgette/pumpkin seeds to decorate (optional)
Heat your oven to 180 degrees.
In the bowl of your electric mixer, place the sugar & butter, beat for 4-5 mins until creamy, thick & pale.
Sieve the flour & bicarb into a small bowl. In a separate bowl, place the peeled bananas, eggs, milk & vanilla extract, crush with a large fork.
Scrape down the sides of the sugar/butter mix with a spatula and add the banana mix – beat for 10 seconds. Fold in the flour until completely combined and then spoon into your mould* – if using, scatter a few seeds over the top. Bake for 21 mins.
Remove from the oven and allow to cool in the mould before removing. Will keep in an airtight tin for 4 days and can be frozen too (just defrost overnight). You can also vary the ingredients by adding a handful of blueberries or a few walnuts when you fold in the flour.
*I swear by the Moul’Flex silicon moulds and baking sheets which are made by a company in France called De Bayer. You can find them online or in good cookery shops. If you do not have a mould like this; if you double the quantity of the ingredients, it makes a standard loaf tin (lined with baking paper) – cook at the same temperature for 40-45 mins until a skewer comes out clean.