I think Adam must be the only person who eats bananas around here. Or at least who eats bananas that have a single bruise or brown spot. Which is why I always end up with overripe bananas sitting sadly in the fruit bowl, while the nectarines, flat peaches, grapes and kiwis disappeared around them.
I sliced up two and stored them in the freezer to add to smoothies or make banana “ice cream” with. The other two I mashed up and made into banana bread. This is the banana bread my mum made. The recipe comes from The All New Purity Cookbook, the bible of Canadian cooking – at least when I was growing up.
Now that school’s out for summer, I don’t have to worry about adding nuts to my baking. Like the nuts, the rum is optional. I like the way it works against the sweetness of the banana, and the kids don’t seem to mind…
Banana bread
(makes one loaf)
- 75g (1/3 cup) butter or margarine
- 150g (2/3 cup) caster sugar
- 2 eggs, beaten
- a splash of rum (optional)
- 300g plain flour (1 3/4 cups)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 medium bananas (or 1 cup), mashed
- 1/2 cup walnuts, chopped (optional)
- Preheat the oven to 350°F. Grease and flour (or line) a 1 lb loaf tin.
- Cream the butter and sugar. Beat in the eggs and add the rum, if using.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the batter, one third at a time, beating after each addition.
- Add the mashed bananas, and mix well. Fold in the nuts, if using.
- Pour the batter into the prepared loaf tin. (Letting the batter rest in the tin for 20 minutes before baking helps prevent the top from cracking.)
- Bake for 45-55 minutes, or until a toothpick inserted into the loaf comes out clean.
Ten More Bites 
Yum banana bread reads so tasty – I really enjoyed the link to gazpacho (always reminds me of a Lisa Simpson quote at a BBQ “it’s tomato soup served ice cold” there is a pause followed by a roar of laughter) makes me break up every time but I love it. Dad made a cold dinner the other day Caesar & potato salad & excellent thick cut of ham bought at a proper butcher shop – we all loved it
That’s the episode where Lisa goes vegetarian – I love that one!
I LOVE banana bread! Thanks so much for sharing this recipe. I’m not much of a baker, but I may have to give this a shot!
You’re welcome! To be honest, I’m not much of a baker either and this recipe always turns out pretty well for me…
Haha that’s very encouraging to hear! Thanks again!
What issue is your recipe from? My mom had this cookbook and I used to make the banana bread from it but I don’t remember the rum being listed. Nor the butter (not that I mind butter). Don’t have our copy of the Purity Cookbook and I am trying to source the original recipe. Thank-you for posting this.
My mum’s had the original 1967 edition, while mine is a 2002 reprint. I don’t have her copy to hand, but you’re right about the rum – that’s my addition 🙂 The recipe lists shortening instead of butter or margarine – mum would certainly have made it with Parkay. This recipe is the same in all respects, except I included weights as well as cups and listed the steps in the order I perform them. They start by sifting together the dry ingredients. Hope that helps!
Hello! This helps a lot!! I like the addition of butter and rum. I can’t wait to try it. I have also sourced an original version of the recipe (no luck with a cookbook yet) so I will try that too and see if it is all I remember it to be.
Great, and thanks for letting me know!