Piesangbrood! (Banana Bread)
Banana bread is more than just a teatime treat. It’s Ouma Mona’s kitchen, its growing up in sunny days with heady banana odours drifting from the kitchen. It’s that first slice into which the butter melts.
Piesangbrood is part of most of our histories. Can it be defined as a cultural item? For us, decidedly yes. It is part of our being, bringing back memories and images of celebratory events. Christmas, birthdays, Sunday afternoon tea; It is more than just a snack. It is a taste of timelessness. This recipe is posted to hand down to the younger generations. Unfortunately we do not have a sugar free, gluten free, or as we put it, fun-free version. And remember – Butter is better!
- 80 ml (⅓ c) Butter / Margarine
- 125 ml (½ c) Sugar
- 2 Eggs
- 440 ml (1¾ c) Flour
- 10 ml (2 teasp) Baking Powder
- 1 ml Salt
- 1 – 1½ c Ripe banana, mashed
- 1.25ml (¼ teasp) Baking Soda
- 5 ml (1 teasp) Vanilla
- Pre-heat oven to 180’C.
- Sift together flour, baking powder and salt.
- Whisk sugar and butter/margarine together till light and fluffy.
- Add eggs one at a time.
- Mix together banana, vanilla and baking soda.
- Add banana mixture and flour to sugar mixture, mix well.
- Transfer dough into greased bread pan and bake for 50 min at 180’C.