BANANA BREAD!

Welcome to my first ever baking/food blog, I really hope you enjoy it, and do note that I do appreciate feedback, be it good or bad.

This banana bread was made by my sister and I as a celebration of Ramadan starting and it tasted p e n g! To make this banana bread, we used 'Mary Berry's Baking Bible' for the recipe and it was super quick and easy to bake. Honestly, it takes about 10/15 minutes to prep, and then about 50minutes to an hour to bake in the oven at gas mark 4.

I personally do not drink cows milk, I drink unsweetened roasted almond milk, not because I'm veggie, or vegan or anything, but simply because I adore the taste of almond milk, thus I used almond milk in the banana bread, and after it was baked, you honestly could taste the almond milk. Little subtle hints of almond in the banana bread, is lovely.

In my time, I have made a few banana breads, and I can confirm and many other actual professional bakers do agree that using ripe bananas (with the little brown spots) make the bread taste better and you can get a better taste of the banana than when you use green/pure yellow bananas.

A quick run through of the recipe and method is to preheat your oven first of course (gas mark 4) and grease the tin and line with parchment paper, and then measure all the following ingredients:

• 100g softened butter

• 175g caster sugar

• 2 large eggs

• 2 ripe bananas, mashed

• 225g self raising flour

• 1 teaspoon baking powder

• 2 tbsp milk

Then mix all the ingredients up, there's no specific way to mix them in the recipe book but I added all the dry ingredients, mixed it, then slowly added the milk, followed by the butter and eggs; mixed the mashed bananas last. When mixing, make sure it looks well blended and mixed. Spoon the mixture into the loaf tin, and bake until it's golden brown.

I hope you all enjoy, let me know if you bake it following this blog, and I hope you all have an amazing day!!