Would you believe me if I told you I have the best banana bread recipe in the whole world for you? Would you believe me if I told you it is crazy easy to make, and the moistest you will ever lay on your tongue? If you have been following me long enough, you know very well when I tell you something is amazing, that means it is!!
The weather has since changed and we are in the cooler months of the year. We have swapped possets we enjoyed in January nights and now, indulging in warm, fresh, delicious banana bread for cold June/July nights. *Daenerys’ voice* Shall we begin?
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 15min COOK TIME: 90min SERVES: 5
Ingredients
3 large bananas
2 cups all-purpose flour
1 teaspoon of vanilla extract
1 cup of mala
1 teaspoon baking powder.
1/2 teaspoon ground cinnamon
1/2 a teaspoon of iliki (cardamom)
1/2 cup unsalted butter, softened to room temperature.
5 tablespoons of dark brown sugar.
2 large eggs, at room temperature
Method
In a bowl, whisk the butter and the sugar until fluffy. I used brown sugar as opposed to white sugar as I feel brown sugar enables the flavor of banana to blossom and the molasses make this even richer. You can use normal sugar, but if you can get your hands on brown sugar, go with that coz it’s the best for this.
Add the eggs and the vanilla extract then whisk it until light yellow and frothy.
In a separate bowl, add the flour, baking powder, cinnamon and iliki. Mix it all up until combined. Pour the dry ingredients into the bowl with the wet.
The main ingredient for this is obviously the bananas. Make sure they are ripe, and the spottier the skin, the better. If you have a huge batch of bananas that you cannot finish papo hapo na zinaanza kuoza, peel them, wrap them in cling film them freeze them. When you need to bake with them, remove a couple, let them thaw, then proceed.
Then add your mashed bananas, pour in the mala, and then mix it in until JUST combined. I used mala because it enables the bread to be super moist. It is a major ingredient and a game changer as well and one that MUST be in this recipe. You can use sour cream/plain yoghurt as a substitute too.
Make sure you watch the video to see the correct consistency of the batter. Be careful not to overwhip because it needs to retain the air bubbles that will make this fluffy.
Pour this into a 9×5 pan (bought mine from tuskys) – greased and dusted. I garnished the top with some sliced banana and some rolled oats too. It’s optional, but I fancied mine to look that way.
Proceed to bake at 180 degrees for 90 minutes. At the 45 min mark (halfway), loosely cover it with foil, so that the top does not brown too much, then return it to the oven and finish baking for the remaining 45 min. Remember, time will be less or more depending on the size of pan you use, so PLEASE employ your common sense and adjust time accordingly. Always test for doneness. Pass a skewer through once done and if it comes out clean, you are done.
Moist, flavorful, warm spicy, perfectly crunchy top, and very soft body! Nothing is more perfect than that! You can make some on sunday and eat some over the week- that is- if it will last through the day anyway! Just warm it for 20 seconds and it will be as good as freshly baked!!
Serve yours with some tea, or coffee, or some custard – and because it is this soft and moist, you can even have some on it’s own!
Make sure you pass by my channel and watch the video as well. Thank you so much for being here my loves!
-K
Get your downloadable recipe here :))
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
Hey Kaluhi,do we use self raising or all purpose flour you pin has self raising while the post has all purpose flour…is the timer 90 minutes or 45 minutes..
All purpose – self raising flour is NOT mentioned anywhere. Follow the ingredient instructions as you have read them. Also the timing is 90 minutes as written. Kindly read again and follow the EXACT instructions- do not guess or change anything. Also watch the video incase the write-up is abit confusing for you.
xx
Hi Kaluhi, actually the picture with the ingredients has self r.flour written hence the confusion..x Trying this tomorrow! Was going through your recipes for sth I can try and found this
Follow the written. The downloadable too. The picture is JUST a picture
Nice run through for making the cake. Will try it your style soon.
Something else https://bit.ly/2Yw0pgK
It is BREAD though, not cake.
XX
wow looks yummy
You bet it was!!!
I like this recipe. Looks so tasty.
It indeed is!
Looks so delicious.Will give it a try.
Hope you love it!
I am new to this site. What is mala?
Fermented milk
Hello, please what is mala? I’m from Nigeria. I tried googling it but still didn’t get anything from the search. Thank you
Fermented milk. You can use the alternatives I have listed.
Hi… how can I incorporate almond oil? Do I substitute with flour 1:1? What’s your recommendation?
Do not use oil for my recipe. Adding your own things where it is not advised and especially for baking, will lead to disasters. Find a recipe that uses oil, and maybe your almond oil will work for that. But for my recipe – where oil is NOT even part of the ingredients- almond oil will change the entire feel, taste and even baking time.
Wow,gal.. your recipes never disappoint…. I tried your carrot cake and it was first time,but it turned out mwaaaaaest… Just did banana bread for my birthday and I looved it….. My hubby kept galloping all the nice pieces.. That cinnamon and cardamom part made it all yummy
Love to see it!!!!!!!!!!!! Cheers to many many many more wins my love!
Excellent Recipe … How would we survive without you Kaluhi
xx
I did it! It was easy to.follow. wish I could share my picture. I used sukari nguru coz I didn’t have brown sugar.
Glad you tried it
The downloadable isn’t downloading am not sure why but the recipe looks rich.
Hmm it looks like your site ate my first comment
(it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.
I as well am an aspiring blog blogger but I’m still new to everything.
Do you have any tips and hints for novice blog writers? I’d genuinely appreciate
it.
Thank you so much for being part of my readership!! I did a blog guide on blogging called blogging 101, you can retireive it via the search tab
You should take part in a contest for one of the most useful blogs on the web.
I will highly recommend this website!
What’s up, just wanted to say, I loved this blog post.
It was funny. Keep on posting!
Must try, a quick one though, can I use margarine in place of butter?
Yes you can boo