I am not a big fan of bananas or any banana-flavoured dessert for that matter. But there is something so warm and homely about the very concept of Banana Bread, that for this one banana dish, I am a convert. In fact, I bought bananas only to let them go soft and black so that I could experiment. And that was one rewarding experience…the warm, caramel vapour wafting through my kitchen filled my kitchen with deliciousness and my heart with a homely, domestic warmth.
- 1/2 cup (large cup) whole wheat flour
- 1/2 cup maida
- 2 tbsp butter
- 1/3 cup sugar
- 1 large egg
- 1/3 cup butter milk
- 2 ripe bananas
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 tsp cinnamon
- Pumpkin seeds to sprinkle on top (optional)
Mix all the dry ingredients together.
Mash the bananas with a fork until soft and sticky
Cream the butter and sugar together until well mixed. Add the buttermilk and whisk some more. Break the eggs and whisk till light and fluffy. Add the vanilla essence and mix well. Then add the banana and mix well.
Mix the dry ingredients and the banana and eggs mixture well. Do not mix vigourously but make sure that no dry flour is left.
Tumble this mix into a greased bread tin and bake in a 180 degrees C pre-heated oven for 45 minutes or until the top starts looking brown and a tooth pick inserted into the loaf comes out clean.
Wait…and keep waiting till the loaf cools down a bit. But if you are anything like me, cut it in under 5 minutes, try to gobble and burn your tongue. 😀 Then learn your lesson and come back after 30 minutes.