As a child, I used to love banana sandwiches and when I first discovered banana bread I was hooked! I love that you can have it for breakfast, as an afternoon treat or even as a dessert.
One thing I would say is, after 50 minutes in the oven, keep a close eye on the bread and make sure it isn’t overcooking. After the hour mine was just about perfect but I think if you left it any longer, it would burn quite easily.
We enjoyed the bread on its own and with some butter and jam, it only lasted a day! It tastes lovely warm but is also just as good cold. I will definitely be making this again soon.
Recipe adapted from BBC Food:
- 4 ripe bananas, mushed
- 285g plain flour
- 2 eggs
- 1 tsp bicarbonate of soda
- Half a tsp of salt
- 100g butter, and a little more to grease tin
- 225g caster sugar
- 1 tsp vanilla extract
- 85ml buttermilk (I used normal milk and 1 and a half tsp of lemon juice.)
1. Preheat your oven to 180C/350F/gas mark 4 and grease your loaf tin.
2. In a large mixing bowl, sift the flour, bicarbonate of soda and salt.
3. In a separate bowl, mix together the butter and sugar until it is light and fluffy.
4. Add in the mushed bananas, eggs, buttermilk and vanilla extract to the butter and
sugar mixture and stir thoroughly. .
5. Fold in the flour mixture.
6. Pour the mixture into your greased loaf tin and bake in the oven for 1 hour.
7. Remove from oven when golden brown and well-risen. (Use a cake tester to make sure it is cooked inside). Leave to cool for 5-10 minutes and transer to a cooling rack.
Now you can enjoy your very own banana bread 🙂 Let me know how you get on.