Isn’t banana bread great? We are forever leaving bananas until they are brown and banana bread is a fab way to use them up. This banana bread is easy to make, super tasty – certainly the best banana bread I’ve ever made – and a little bit healthier than a normal cake.
Last week on the blog I reviewed an organic box we got from Riverford Organic Farms. In our box came 4 bananas and I knew straight away I wanted to make banana bread with them. However I also wanted to make my banana bread slightly healthier…so I decided to use brown self raising flour, rather than white, and use slightly less sugar and butter than I would usually use. I also chucked in a handful of mixed seeds…I got that idea from Jamie Oliver’s banana bread recipe in his brilliant cookbook: Everyday Super Food. If you don’t fancy using seeds you could use some chopped nuts…I think pecans or walnuts would work well here…or just leave them out altogether.
This banana bread is really easy to make too. You just combine the dry ingredients in a bowl. Then mash the bananas in a bowl or jug, add the eggs and stir to combine. Tip the wet ingredients into the dry ingredients and stir, then add in the melted butter and stir again. So easy! No creaming, no folding, no whisking – just a bit of mashing and stirring. And no fancy equipment needed! Then just pop the banana bread in the oven for 45 minutes and you are done. The whole process takes an hour from start to finish and, for most of that, the cake is in the oven.
And the result is truly fabulous…it manages that trick of being super light and airy AND really moist AND it really tastes of bananas without being overly sweet or cloying. Seriously, this banana bread is insanely delicious – quite possibly the best banana bread ever! Next time I’m going to try this recipe with a few chocolate chips…or maybe a couple of tablespoons of cocoa to make chocolate banana bread…mmm.
Ooh and before I go I wanted to share this lovely little tip with you. Does your heart sink every time you read the words “line the cake tin”? All that faffy measuring and cutting…well I discovered recently that if you just scrunch up the greaseproof paper and then wet it, the paper becomes really pliable and you can use it to line the cake tin quickly and easily without having to cut the paper at all or measure a thing. Result! Happy baking 🙂
- 150g unsalted butter, melted
- 200g self-raising flour (I used brown)
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 150g light soft brown sugar (or caster sugar)
- 2 large eggs
- 4 ripe bananas (mashed)
- 50g mixed seeds or nuts (optional)
- Preheat your oven to 160C.
- Put the butter in a small saucepan and melt gently on a low heat. When all the butter is melted. Turn off and leave to cool for a few minutes.
- Line 2 small (1lb) loaf tins with greaseproof paper. Scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap then use it to line the loaf tin. Repeat with the other tin.
- Next, tip the flour into a large bowl and add the bicarbonate of soda, salt and sugar. Stir to combine.
- Peel the bananas and rip them into chunks. Place the banana chunks in a small bowl or jug. Use a potato masher to mash them roughly then add the eggs and stir to combine.
- Tip the eggs and banana mixture into the dry ingredients and stir thoroughly until you have a thick batter. Add the cooled melted butter and stir well.
- Finally add the seeds or nuts, if you are using them, and stir once more until the seeds are evenly distributed.
- Divide the mixture between the 2 loaf tins and cook the banana bread in your preheated oven for 45 minutes. Check they are cooked by inserting a skewer into the middle of your banana bread. If they are done the skewer will come out clean. If not cook your banana bread for a further 5 minutes and check again.
- When your banana bread is cooked. Remove from the oven. Allow to cool for 5 minutes then remove from the tin, peel off the greaseproof paper and cool on a wire rack…or enjoy while it is still warm!