A wonderful banana bread which is incredibly satisfying; rich, full of flavour, moist and will make your home smell delicious!
It is difficult to know what teenagers will eat – sometimes bananas last barely a few hours in the fruit bowl, and at times they are barely noticed/ignored till they go black. That’s when I whisk them away to the kitchen and bring back something that looks more appealing like this banana bread.
Banana bread is great for breakfast, with coffee, in lunch-boxes…anytime! Everyone loves bananas and this bread is a winner!
To make this, be sure to use very soft over-ripe bananas as they have a stronger flavour.
A good tip is one my mother shared with me, which is to store bananas as they begin to over-ripen in the freezer. Simply defrost them overnight in the fridge or remove a few hours before you are ready to use them. You can either store them skin on or peeled and chopped into large chunks, partially frozen on a tray, then transferred to a zip-loc bag. Stored without their skins, they tend to last longer in the freezer.
For this recipe, I used dark brown sugar rather than white. Brown sugar gives the bread a rich moist texture, a lovely caramel colour and wonderful flavour. The butter gives a rich, slightly dense crumb, but if you want something lighter, or dairy free, you could use oil instead.
This bread keeps well for approximately 3 days, or can be wrapped in cling-film and frozen.
- 4-5 over ripe bananas, mashed till smooth
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/2 teaspoon vanilla essence
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 2 eggs, beaten
Preheat the oven to Gas mark 175C, and butter a 9-inch square baking dish.
In a large mixing bowl, sift together the flour, baking soda, cinnamon and salt. Separately, in a medium bowl, cream together the butter and brown sugar. To this, add the vanilla essence, brown sugar, eggs and mashed bananas, and mix well. Then pour the egg mixture into the flour and stir until they are just combined, taking care not to over-stir. Spoon the mixture into the baking dish and bake for 40 minutes, or till a skewer inserted into the middle comes out clean. Allow the bread to cool for 10 minutes before turning it out onto a cooling rack.