How to bake easy peasy banana bread
One of the things I don’t like about buying bananas is that they never last. But I’ve come to realise that this is actually a good thing, because with over-ripe bananas comes the promise of delicious banana bread!
Here’s an easy peasy recipe (adapted from an American recipe by Averie Cooks) that will get you baking up a loaf in no time – and with wholemeal flour alongside the bananas it’s practically a health food, right?
Plus I’ve included THE BEST WAY EVER to serve it up as a posh desert!
Easy peasy banana bread
9oz Self-raising wholemeal flour (I used Allinson’s)
6oz soft brown sugar (I used Billington’s)
4 ripe bananas, mashed (not too much if you want some lumps in the loaf)
120 ml groundnut oil (corn or sunflower oil will do too)
120 ml plain yoghurt
4tsp vanilla extract (like Nielsen-Massey)
1tsp baking powder
2 large eggs
small pinch of salt (to taste)
- Preheat oven to 180C. Spray a loaf pan with cooking spray or grease and line the pan. Set aside.
- In a large bowl mix together the sugar, eggs, oil, yoghurt and vanilla extract.
- Add in the mashed bananas, mixing to incorporate.
- Fold in the remaining ingredients but don’t overmix at this point.
- Pour mixture into loaf tin and bake for 50 minutes or until a skewer comes out clean. The top should be domed and golden. Resist the urge to slice it up straight away!
- Cool in the pan for 15 minutes or so before turning out onto a wire rack until completely cold.
- Slice and serve. You can also freeze individual slices wrapped in greaseproof paper.
See the small lumps of banana in the loaf that come from not overmashing it? They help to keep the loaf moist. If you prefer a smooth loaf then go ahead and mash them some more.
And finally, as promised, my ultimate banana bread serving suggestion…
Slice the banana bread thickly, drissle with maple syrup, dollop on some sour cream, greek or plain yoghurt