I absolutely love banana bread.
It reminds me of going on holiday to Antigua where they serve big wicker baskets full of freshly baked banana bread at breakfast each morning. Straight from the oven and still warm, completely impossible to resist. I like it just as it is, but I also love it smothered in butter with a generous dollop of raspberry jam. Heaven.
Take a big breath and breathe in the banana bread and be transported straight to a Caribbean beach. This recipe is totally fool proof and utterly delicious. Baking at it’s best, pure and simple.
- 4 x 8 inch loaf tin
- 3-4 ripe bananas, hard ones simply will not do
- 45g butter, melted, plus extra for greasing the loaf tin
- 128g sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 192g plain flour
- First off, preheat your oven to 175°C
- Brush the loaf tin liberally with melted butter. Sprinkle in some flour and swirl and shake it around so that all the sides are coated in flour. This is very important if you want to be able to get the banana bread out of the tin. Which you will want to do.
- Next, peel your bananas and pop them in a bowl. Using a fork, smoosh (highly technical cooking term) the bananas until they are completely mashed and look like baby food. This is why you need to use really ripe bananas, you'll know if they aren't ripe enough as you wont be able to squash them with your fork.
- Add the egg, sugar, melted butter and vanilla. Give it a really good stir, making sure you break the egg yolk.
- Now add the flour, salt, and baking powder and stir gently to combine.
- Pour / scrape / spoon the mix into the loaf tin and cook for 45 mins to 1 hour, until a skewer poked through the middle comes out clean.
- Leave to cool for about 20 minutes in the tin and then use a knife to loosen all the edges. Then carefully tip out and leave to cool on a cooling rack.
- Cut into generous slices and enjoy. This is the perfect treat for afternoon tea, served with a steaming mug of tea, or it makes the ideal breakfast treat. I highly recommend slathering in butter and lashings of raspberry jam. Now you'll have to excuse me, I'm off for another slice.