This banana bread recipe is one of my all time favorites!
Most of the time I make mine in muffin tins but a loaf pan is also great. The original recipe is from a beautiful blog called Attic24; however, as with most of my cooking, I have made a couple of substitutions in order to make it more allergy friendly.
I will give you the original recipe first and then the tweaked one after.
Banana Bread (or Muffins) - Original
100g soft butter/margarine
175g light brown sugar
2 ripe bananas
2 eggs
225 g flour
2 1/4 tsp baking powder
1/8 tsp salt
50g chopped walnuts (optional)
2 Tblsp milk (only if adding nuts)
