Today when I got up I noticed that the bananas we'd bought last week with good intentions were looking a little past their best. So let's be honest, there's only one thing for it. Banana bread! Actually if I'm being REALLY honest they were probably past their best around Wednesday. I have always found, however that squishy bananas make the best Banana bread.
So I thought I would share my recipe with you. I can't even remember where I got the original recipe from (some old book?) but I've tried and tested many methods over the years, and this is just how my Banana breads turned out after years of tweaking and trying and testing different ingredients, quantities and temperatures.
I use a 5 x 9 inch loaf tin and bear in mind that I do have a very temperamental gas oven. You can see here for tips on cooking with gas ovens! Temperatures may vary slightly if you're using an electric oven.
Ingredients
- 200g (7oz) plain flour
- 3-4 ripe bananas
- 90g (3oz) butter
- 1 tspn bicarbonate of soda
- 1 tspn vanilla extract
- pinch salt
- 140g (5oz) caster sugar
- 1 egg (beaten)
Method
- Pre heat the oven to 180°C (350°F) and grease a loaf tin well with a small amount of butter.
- Peel the bananas and mash them up well in a mixing bowl. Melt the butter and mix in well with the bananas.
- Mix the sugar, salt and bicarbonate of soda into the mixture.
- Mix in the egg and the vanilla extract.
- Add the flour and mix it in well.
- Pour the batter into your prepared loaf tin and put it in the oven for approximately 1 hour or until a tester skewer comes out clean.
- Leave to cool for five minutes and then tip out onto a cooling rack to cool fully.
If you cut this with a bread knife, I find it cuts a lot more easily and you don't get crumbs everywhere.
Do let me know if you make this banana bread using the recipe. I'd love to see it! Tag me on twitter or instagram, or post a link to your blog post here in the comments.
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