If you need to use up your old bananas in order to prevent food waste or if you are like me and love a good banana bread then this easy peasy recipe will be right up your street!
- 110g/4 oz butter
- 225g/8 oz caster sugar
- 2 eggs
- 4 ripe bananas
- 275g/10 oz plain flour
- 1 tsp bicarb
- 1tsp vanilla extract
- 90ml/3 fl oz milk
- banana bread/loaf tin
- electric whisk
- measuring jug
Banana Bread Recipe:
Preheat your oven to 180°C/350°F or gas mark 4. If you don’t have a non-stick loaf tin, grease yours first (most modern ones are good to go though).
Weigh out your butter and sugar and add them to your mixing bowl. Beat until light and fluffy.
Break your eggs and beat them in a jug/bowl. In another bowl mash up your bananas using a fork.
Measure out your milk.
Now add the eggs, bananas, milk and vanilla extract to your bowl of sugar and butter. Whisk well.
Weigh your plain flour and sift it into the bowl of mixture. Add your measure bicarb and fold in well. Give this a quick whisk to fully mix the ingredients.
Pour your mixture into your loaf tin and place in the centre of the oven for around 55 minutes.
Your banana bread should be light, fluffy and golden.
To check if the middle is ready, use a wooden kebab skewer to pop through the bread. If it comes out clean, your mixture is baked and you are good to go. If you are still seeing a liquid bake for a little longer. To prevent the top from burning you can move the loaf tin further down inside the oven.
You can choose to finish your banana bread with a dusting of icing sugar, a slither of golden syrup, banana chips, with walnuts and banana chips or simply leave it plain. You can serve it slightly warm or cold.
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