For the month of May my secret recipe club assignment was “A taste of Madness” -I just LOVE the name-by the lovely Cathleen. Cathleen, describes herself as a full time math teacher, part time blogger and a lifelong dessert lover!She has a wonderful sense of humor and a mouthwatering collection of recipes. I fill in love with her breakfast section, Cathleen is a girl who takes breakfast very seriously! I bookmarked her coconut pancakes, her fruity green smoothie and her pumpkin spice granola . They are all on my “must make soon” list but when it came down to the final choice,I decided to go for her banana bread because my kids love banana bread and I had a few bananas that were too brown to eat, so it was a win win situation.
Cathleen describes the recipe as her family’s tried and true banana bread recipe. If I have learnt anything in the food blogging world, it would be that a recipe that has been in a family for years is one that you definitely don’t want to miss and this recipe did not disappoint!
When I make banana bread I usually go for this healthy recipe or for this one from all recipes but to be honest Cathleen’s recipe surpassed both! The kids proclaimed this will be our official banana bread recipe from now on, thank you Cathleen
The ultimate banana bread
- 1 cup sugar
- 1/3 cup butter, melted
- 2 eggs
- 3 bananas, ripe (1 cup mashed)
- 1/2 teaspoon vanilla
- 1 teaspoon baking soda, dissolved in 1 tablespoon cold water
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Preheat the oven to 177 C (350˚F). Place the oven rack in the middle
- In your stand mixer or a large bowl, beat the sugar and butter until light and fluffy.
- Add the vanilla and the eggs one at a time and beat till the mix is pale in color
- Add the bananas, and baking soda mix, and mix until fully combined.
- In a medium bowl, mix together the flour, baking powder, cinnamon and cardamom. Slowly pour the dry ingredients into the wet ones, mixing until fully incorporated.
- Pour the batter into a lightly sprayed loaf tin and bake for around 40-50 minutes, or until a toothpick inserted comes out clean.