Easy banana bread
This is an easy banana bread recipe that gives perfect results every time. It uses up loads of bananas – the blacker the better. This cake is made with butter, but if you're looking for a quicker oil-based easy banana bread, we've got you covered.
Each serving provides 334 kcal, 5g protein, 53g carbohydrates (of which 30g sugars), 11g fat (of which 6.5g saturates), 2g fibre and 0.8g salt.
Ingredients
- 285g/10oz plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g/4oz butter, plus extra for greasing
- 225g/8oz caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x12.5cm/8x5in loaf tin (also known as 900g/2lb).
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
Pour the banana bread mixture into the prepared tin.
Bake for about an hour (check after 45 minutes), or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Recipe Tips
If you don't have buttermilk, some plain yoghurt would work here. You can also make buttermilk at home by mixing milk and lemon juice (or vinegar). Mix 85ml/3fl oz with 1½ tsp lemon juice and leave to sit at room temperature for 10 minutes.
If liked, you can add 100g/3½oz dark or milk chocolate chips, or a handful of raisins or chopped walnuts. Simply stir them in during step 4.
You can freeze overripe bananas to use later. Peel and cut them into chunks, then place in a freezer bag or container and freeze for up to 3 months. To defrost, thaw at room temperature or heat in short bursts in the microwave. Discard any liquid and then mash and use as normal.
This banana bread can be frozen, double wrapped in clingfilm for up to 3 months. Defrost, wrapped, at room temperature for 3 hours.
