This week Lucy is looking at recipes to cheer up your stressed out, revision addled teenagers. This Buttermilk Banana Loaf cannot fail to put a smile on anyone’s face.
Exam stress can make your children miserable, I should know, we are in the midst of A level mocks as we speak and it’s stress central at Lucy Loves HQ. This Buttermilk Banana Loaf is a brilliant way to keep spirits high whilst boosting energy levels. This is a soft, lighter, fragrant banana loaf and is perfect served in large slabs. Butter liberally, or not, depending on if you love butter as much as I do. Even if you don’t have exams at the moment, just fashion another excuse to make this Buttermilk Banana Loaf.
This recipe will be posted on Lucy Loves later this week.
Buttermilk Banana Loaf Recipe
Makes 1 good sized loaf, about 8 thick slices
- 115g butter, softened
- 225g caster sugar
- 2 eggs
- 3 medium bananas, overripe is best, I had one large and one small
- 60ml buttermilk, I used 60ml milk mixed with a teaspoon lemon juice and left for 10 minutes
- 1 teaspoon vanilla extract or paste
- 260g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon bicarbonate of soda
Pre heat your oven to 160 degrees fan assisted and line your baking tin.
If you don’t have buttermilk, measure 60ml milk and stir in a teaspoon of lemon juice, leave to one side for 10 minutes.
In your food processor or stand mixer or in a large bowl with a spoon beat together the soft butter and caster sugar until they are both lighter in colour and in texture. Beat in the eggs, one at a time, then, mash the bananas and add to the bowl or mixer along with the buttermilk, vanilla then mix until smooth.
Fold or mix in the flour, baking powder, salt and bicarbonate of soda then pour into your lined loaf tin. Bake for 50 minutes to an hour or until golden brown and cooked through. When you put a skewer in the centre of the loaf it should come out clean.
Leave to cool for as long as you can bear then cut into generous slices and serve slathered in butter, or not. Keep the loaf well wrapped in an airtight tin for four to five days.