When we were younger, my sister and I used to spend a lot of Sundays at home enjoying great movies (on videotapes – simpler times were the best) and food.

What I remember enjoying the most during those lazy days was fixing meals for my sister. I loved the feeling of preparing lunch and serving it to someone I love. This feeling kept on growing with time and as you can see, recipes also evolved. But the reason I loved it so much was because it made my sister happy. Sadly, we don’t live in the same country anymore so I can only cook for her when I visit or when she’s here on vacation.

However, through this blog, I managed to inspire my sister to cook for herself. After cooking more frequently, now she loves it.

And so, in honor of her progress, I present you my sister's banana bread recipe that was insipired by Jaimie Oliver. She's come a long way.

Banana bread 

banana bread | breadonbutter

What you’ll need:

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  • 6 bananas, peeled and sliced
  • 125 g unsalted butter, softened
  • 125 g brown sugar
  • 2 eggs
  • 200 g self-raising flour, sifted
  • 2 tsp baking powder, sifted
  • 1 tsp cinnamon powder
  • A pinch of salt
  • Cooking Mist from Lurpak Cook’s Range products (or olive oil)
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How to make it:

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  1. Preheat the oven to 170 degrees celsius
  2. Mash the bananas with a fork until they’re smooth but still a bit lumpy and set aside
  3. In a mixer bowl, cream the butter and sugar until smooth and light
  4. Add the eggs one by one, mixing in between
  5. Add the mashed bananas then add the flour, baking powder, cinnamon and salt. Mix until smooth
  6. Grease a loaf tin with Lurpak’s cooking mist and transfer the batter in
  7. Cook in the preheated oven for an hour. Check with a skewer if it comes out clean. If it does, remove the loaf from the oven, if not, leave it a few more minutes until it does.
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banana bread | breadonbutter

You can make this banana bread gluten-free or dairy-free by substituting the flour with a gluten-free one or almond or coconut flour, and the butter with coconut butter or olive oil. This advice was given by a good friend of ours who recently found out she was gluten intolerant.

Our bimonthly installment of BreadonButter, a blog that celebrates life's little pleasure with the goal of inspiring readers through food, travel and design. For previous posts, click here .