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Recipe: Banana Bread

Your ultimate go-to Banana bread recipe that you can whip up in minutes. It is easy, quick and straight-forward. One of those back of your pocket recipes that everyone needs in their life for when the moment calls.


I am well known to knock out my trusty Cinnamon Banana Bread if I need a hang over cure, to combat cravings or just so I have something tasty for friends to dig into if they are coming over at short notice. I don't need much of an excuse...In fact, I was baking a banana bread as I went into labour with my first child because I wanted something to come back to after the hospital. So know when I say that I bake this a lot, I am not joking!


I always find it to be a beautifully comforting slice of calm, amidst my (normally very) busy weeks!


Lets jump straight in, shall we?


The Banana Bread Recipe


3 Bananas (the older and blacker they are, the tastier the bread!) 50 ml Milk 100g Butter 150g Light Brown Sugar 2 Eggs 250g Self Raising Flour 1 tsp Cinnamon


Banana Bread Method


Mush the bananas and milk together in a bowl.

Cream the sugar and butter together in another separate bowl.

Combine together and then mix in all the other ingredients. You want a well combined mixture, but it should still be pretty lumpy.


Por your batter into a lined loaf tin, and sprinkle a little more Cinnamon over the top. Then pop it in the oven at 180* for approx. 50-60 minutes and voila...


Hints and Tips for the best Banana Bread

- Tight on time and can't be bothered to use the stand mixer? Got fridge-cold butter and want to start right away? Heat up your butter in short blasts in the microwave until soft and you can put a fork through it with no resistance (but not melted!). You can then easily mix your sugar and butter by hand in a bowl and get cracking on the next step.


- The older and mushier your bananas, the better the bread will be.


- Most people usually combine banana bread with walnut or pecans, but this is quite a nice alternative if your looking for something slightly lighter with a bit of a warmth to it. Perfect for an afternoon pick me up.


- This recipe is quite forgiving. I've made it with golden caster sugar and regular caster sugar. It won't have the depth that this does but it still outputs a great loaf so don't be put off if you don't have exactly the right sugar type.


- In the same way, the banana ratio is changeable too. I have often put 2, 3 or 4 bananas in if they are getting too black and soft to eat (I hate waste!).


- Want to make it look a little fancier? You can peel a banana, slice it lengthways and pop the two halves on top of the batter. Sprinkle the top of the loaf with a little more sugar, instead of the cinnamon and pop it into the oven. This will caramelise your banana topping whilst it bakes and the cut throughs look great when you slice it up too.


half a Banana Bread on a cooling tray with a serrated bread knife



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