"Banana Bread" is a bit of a misnomer
as when most people talk about banana bread, they are referring to a baked loaf
which doesn't use yeast at all, but rather relies on self raising flour or
baking powder as the raising agent resulting in a taste and texture which is
more like cake only less sweet.
Additional information about this banana bread recipe
This can also be cooked in a 23cm/10-inch Bundt tin
however please note the cooking time should be reduced
to 40 - 45 minutes. Excellent if lightly drizzled with a
light glace icing. Coffee, chocolate or lemon flavoured
glace icings go particularly well with banana.
Equipment required to make
this Banana Bread Recipe
23x10cm/9x4-inch Loaf Tin OR
Electric Mixer (optional)
Key cooking techniques used in this
Folding in- gently combine two mixtures/ingredients usually using a metal spoon
or spatula in a slicing “J” movement whilst slightly lifting the utensil.