Mum's Banana Bread

Banana bread was one of the first things I baked as a kid. Decades later I'm still using the same recipe and everybody still loves it. The recipe comes from my mum, who also taught me to bake. I don't know how long she had this recipe before me, but I'm pretty sure it's like a 40 year old recipe! 

I've made this loaf so many times over the years that I actually know the recipe by heart.
The reason I love this recipe so much is that it's actually really forgiving. As a baker I am always precise with measurements and technique, but with this loaf you can pretty much get away with both. It's the perfect recipes for kids or baking noobs, simply because it's really difficult to mess it up!

If you've got some over ripe bananas on hand, now is the time my friends to make this bread! If you're short on time, simply peel the ripe bananas and freeze them. When you're ready to bake simply defrost and mash and you're good to go!

Mum's Banana Bread
Serves 12
125g butter, or margarine, softened
1 cup sugar
1 tsp vanilla
2 eggs
4 medium bananas, mashed (the riper the better)
2 cups flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 cup boiling water
1/2 cup chopped walnuts

Preheat oven to 180 C.
Grease and line a standard 9 inch loaf tin. Set aside. 

In a large bowl add your butter, sugar and vanilla. Beat until light and fluffy. Add both eggs and beat once more. Add in your bananas and mix with a spatula. It's ok if it's a bit lumpy.
Add in your flour, cinnamon and baking powder. Don't mix yet. In a seperate small bowl add your baking soda and boiling water. It should fizz up straight away. Mix it until all the baking soda is dissolved. Add this to your banana mixture and mix until combined. Lastly fold in your walnuts. 
Pour batter into your tin and bake for 50-60 minutes. Test for doneness by inserting a skewer into the middle of the loaf. It should come out clean.
Allow to cool in tin. Slice, serve and enjoy!