Today I wanted to share one of my favourite bakes, my staple and go-to that not only really easy to make but it’s a crowd pleaser every time. I’ve been trying to perfect my banana bread recipe for years and I think I’ve cracked it. It all started at uni because I wanted to bake but I didn’t have all the tins and equipment, this was really easy, I picked up a loaf tin from my local Morrisons and I was good to go. Even now my baking equipment collection has expanded at an alarming rate I still come back to this loaf tin for something easy and practical.
A few personal tips on baking this loaf before we get into the recipe
- It’s going to look very brown very quickly but I promise it does need almost an hour to bake all the way through.
- This recipe is the perfect base, add and take away as much as you like (within reason, some people add chocolate chips, I personally prefer mine without and love to add some cinnamon or nutmeg to add some extra oomph to the flavour)
- Yes, it is going to taste better if the bananas are brown if your bananas are positively green then just pop them in the oven on a low heat and they’ll brown up really quickly.
- I like to have mine with a little Nutella or peanut butter on top but it’s also delicious on its own.
100g salted butter
175g caster sugar
225g self-raising flour
1 teaspoon baking powder
pinch of salt
2 mashed ripened bananas
2 tablespoons milk
Preheat the oven to 180C, put in your bananas if they need ripening. To prep the tin I normally like to put a little butter in the corners and lay some baking paper in the bottom, it makes it easier to pull out the loaf.
This recipe could not be simpler, I leave the bananas to brown, combine all the other ingredients, dry first then add the wet ingredients. Mash the banana in a separate bowl, I like it to mash it so its almost like whiskey egg consistency, still with some small lumps but so it’s almost liquid. Then fold it into the cake mixture and it’ll look thicker than most cake batter but I promise it’ll still be beautifully fluffy.
Then pop into the oven, for 45 minutes to an hour. I like to check back in after 30 minutes, and yes it’ll look done but like I said earlier it definitely won’t be. After an hour or so feel free to take it out and leave it to cool whilst still in the pan. This means it’ll keep cooking in the centre, but because of that banana goo you mixed in it won’t go dry.
Aaaand voila! Personally, my favourite bit is the slight crunch on the outside but the fluffy inside is so delicious it’s hard to choose.
Very excited to be posting this recipe post, baking has always been one of my favourite ways to relax and I’d love to have it feature more in my content, so stay tuned! I’m definitely more of a cake person than a scones or biscuits kinda gal but maybe I’ll branch out and give it a go. I think it’s essential to have a recipe like this is your back pocket for work bake sales, birthdays, casual weekends or even just a fix to a bad day