Over the years I’ve become known as the one who makes banana bread. I’m happy with that as this is so easy to make and turns out perfectly, every time!
I’m making a double batch today, as I often do, but I’m just giving you the recipe for one. This is such a great way to use up blackened bananas and, as disgusting as it sounds, the blacker the better. You’ll get so much more flavour coming through the finished loaf. So…
To Make One 2LB Loaf You Will Need
- 2 and a half cups plain flour
- 1 cup caster sugar
- 1 teaspoon salt
- 3 and a half teaspoons baking powder
- 1 large egg
- 3 tablespoons vegetable oil (Don’t use olive oil, it won’t work.)
- 3/4 cup milk (I use semi skimmed)
- 1 cup mashed, overly ripe bananas (about 2 bananas)
- Oven preheated to 160°C fan
- Large baking bowl
- Metal spoon
- Measuring cups
- 2lb loaf tin
- Baking parchment or loaf tin liners (so much handier if you make this as often as I do!)
- Cooling rack
1. Preheat your oven to 160°C. Sieve all your dry ingredients (flour, sugar, baking powder and salt) into your mixing bowl. Make sure your teaspoon measurements are level.
2. Next add your wet ingredients, so that’s your egg, vegetable oil and milk. Don’t mix just yet!
3. Mash up those otherwise useless bananas on a large plate. A fork will do the job nicely. We’re after baby food consistency here.
4. Add your banana mush to your wet and dry mixture. Now is the time to mix, using a metal spoon and only until your ingredients combine and the mixture is consistent in texture. You will have some lumps but that’s just your banana. Make sure you scrape around the sides and the bottom of your bowl to ensure you’ve got all your dry ingredients combined. No need for a stand or hand mixer. This all comes together very easily and you’ll be less likely to overmix when doing it by hand.
5. Next, get that mixture into your lined loaf tin and into your preheated oven, on the top shelf. I turn mine after 35-40mins as my oven temperature is not evenly dispersed. You might be able to leave yours be for the full baking time if your oven is more reliable than mine. NEVER open your oven door unless you are over half way through your baking time. The change in temperature will cause your loaf to sink.
6. Check your banana bread after 50 minutes. You’re looking for a cocktail stick (or skewer, if you’re fancy), to come out clean. If you find you still have some batter on it, pop it back in for another 5 mins and check again.
Once you’re happy pop the loaf onto a cooling rack, or, if you can’t wait, get stuck in!
If eaten warm the loaf will have a slight crust and is SCRUMMY with proper butter and a coffee. When cooled, you’ll find the crust goes all sticky and moreish! Either way, it’s deeeeeeeelicious. I seriously don’t know how many of these I have made, or been told to make!!
If you give this a try please let me know what you thought of it in the comments below or, better yet, take a picture and post it on Instagram using the hash tag #aweeblog17. I’d love to see!
Thanks for stopping by!
- I’ve spent all afternoon baking and taking photos and now I can’t face cooking dinner.
- Autocorrect keeps changing loaf to load. That’s annoying.
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