“There’s cake at home!” I often get tickled by that realization. It is reassuring. There will be something to eat when I get home from work. I can eat cake while I fluster over what to cook for supper. I can have a slice just because it’s there, and 1/4th of a slice when I’ve already had too much. The presence of a cake calms the nerves at times.
We grew up eating Ma’s home made buttery sponge cake like many other Indian households. When she baked, which was not too often, there was always an extra bounce in my step. “There’s cake at home!” I thought to myself on my way home from school or where ever I was. It’s that feeling that has not changed since. I have tried several times to make Ma’s sponge cake but never for once did it taste like hers. I haven’t given up trying but I think it’s got something to do with Ma whisking batter with an old electric beater and baking it in the smallest and oldest oven known to mankind. So from Ma’s buttery sponge cake I’ve made a transition to banana bread. Somehow banana bread evokes the same feeling for me. And the loveliest part is, Ma loves my banana bread. And I should also mention that Baba would much prefer Ma’s sponge cake to my banana bread. Sweet.
So, when my friend G, requested a good recipe for banana bread I knew there was going to be cake at home! She also asked if she could use up her left over cream with the bananas. Is there any doubt i’d say no to cream? Never! I have a banana bread switch up for my next blog post – with cream.
Note: I like pecans over walnut on my banana bread and I prefer not to mix it through the batter so the pecans are nice and toasted on top. I love chocolate chips in my banana bread and on special occasions I also add caramels in the batter.
Basic Banana Bread with Pecans
YOU NEED
- Butter: 1/2 cup melted
- Sugar: 1/2 cup
- Eggs: 2
- Vanilla: 1 tsp
- Ripe bananas: 4 large mashed
- Bicarbonate of soda: 1 tsp
- Milk: 1/2 cup
- Flour: 2 cups
- Pecans: 1/2 cup
HEE’S HOW:
- Preheat oven at 350 degrees F.
- Beat butter and sugar until well incorporated.
- Mix in 1 egg at a time.
- Add vanilla and mashed bananas and mix well.
- In a cup mix the milk and the bicarbonate of soda and set aside.
- Add the flour to the batter alternating with the soda milk.
- Pour batter in a greased or lined pan and sprinkle with pecans and bake for 50-60 minutes.
- Test with skewer. Increase baking time by increments of 5 3 to 5 minutes of not done.
- Cool on wire rack.
- Enjoy warm with butter or cold with clotted cream.
Yummy – and didn’t you say – no calories except for the butter?!!!
No calories at all! Hahaha! (I wish)
I happen to have two beautiful frozen bananas which are begging me to be turned into something moreish and tasty. If they happen to be as gorgeous as this lovely specimen here, I’d be very happy! 😉
I’m sure it will be gorgeous…as they are always!
Oo, this looks good. And I like the idea of putting the nuts on top to get more toasted– I’ve never tried that, but it gives you such a pretty result!
My mother always tops her butter sponge cake with cashews and raisins, I’ve grown up knowing the toasty flavours of nuts in cakes. I just prefer toasted nuts rather than soggy ones. I think it tastes better, at least to me! 🙂
I don’t even like banana cake and yet I want to eat this. Why, because I love pecans and because of your wonderful presentation and photography. Since (extremely) unfortunately I cannot eat the cake you made, I guess I will have to make my own 🙂
Thanks you my dear! You know you can bake one in no time and make great alterations to suit your style. I love to inspire. So you don’t have to make a banana cake, make any cake and I’ll be glad! But yeas, you will love the toasty pecans!
Another lovely post. Your pride in family is touching. Your banana bread is tempting. Lovely post, again.
Best,
Conor
I, too, love to know there’s a warm cake in the kitchen, the scent of this one baking must be heavenly!
Love the smell of a cake baking in the oven. There is comfort in that. 🙂
Banana bread has never looked so warm and delicious 😀
Cheers
Choc Chip Uru
Thank you Choco Chip!
I love banana bread and this looks delicious! Your blog name is also awesome. Love it!!
Thank you Erika! 🙂
nice blog please look at mine i used tasty apples http://ronagrieve.wordpress.com