Banana bread is a versatile sweet treat, whether you’re enjoying a slice with a cup of coffee in the morning or having it as a dessert after dinner. It’s also a lovely sharing recipe to take along to a summer picnic. BBC Good Food have shared their “easy” banana bread recipe which promises “perfect results every time” and is also great for reducing food waste by making use of any leftover bananas you may have.
“This is an easy banana bread recipe that gives perfect results every time,” said BBC Good Food. “It uses up loads of bananas – the blacker the better.”
To top it off, if you don’t fancy eating the whole loaf in one go, it can be stored in the freezer for “up to three months”.
They explained: “This banana bread can be frozen, double wrapped in clingfilm for up to three months. Defrost, wrapped, at room temperature for three hours.”
How to make ‘easy’ banana bread
This recipe is courtesy of BBC Good Food.
Ingredients
- 285g of plain flour
- One teaspoon of bicarbonate of soda
- Half a teaspoon of salt
- 110g of butter (plus a little extra for greasing)
- 225g of caster sugar
- Two free-range eggs
- Four ripe bananas, mashed
- 85ml of buttermilk (or normal milk mixed with one and a half teaspoons of lemon juice or vinegar)
- One teaspoon of vanilla extract
Method
Step one: Preheat the oven to 180C/350F/Gas 4.
Step two: Sift the flour along with bicarbonate of soda and salt into a large mixing bowl.
Step three: Using a separate bowl, cream the butter and sugar together until light and fluffy. You can use an electric whisk or manual whisk for this.
Step four: Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Now, fold in the flour mixture.
Step five: BBC Good Food recommends using a 20cm x 12.5cm or 8in x 5in loaf tin. Grease the loaf tin and pour in the banana bread mixture.
Step six: Place your mixture in the oven and allow to bake for one hour. You will know it is ready to be removed when the banana bread looks well-risen and golden brown.
Step seven: Remove the banana bread from the oven and allow to cool in the tin for a few minutes. Transfer the banana bread to a wire rack to cool before serving.
