Banana Bread
This is a close-up photograph of a golden brown banana bread loaf with a rustic top and cut out a few slices of soft moist bread inside, golden brown banana brea loaf. This also has whip cream topped with thin banana slices on a bed of mashed ripe bananas and butter creating the feeling of an inviting warm kitchen.
Ingredients
- 125 g unsalted butter melted
- 150 g caster sugar
- 2 large eggs beaten
- 250 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 1 tsp vanilla extract
- 2 large ripe bananas mashed (about 250g peeled)
- 60 ml milk
- Optional add-ins: 100g chocolate chips 50g chopped walnuts, or 50g sultanas
- Equipment:
- Loaf tin approx. 900g / 2lb
- Mixing bowls
- Whisk or wooden spoon
- Measuring scales
- Prep Time:
- Prep time: 10 minutes
- Cook time: 1 hour
- Total time: 1 hour 10 minutes
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease and line your loaf tin with baking paper.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs and vanilla extract, and mix until smooth.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt. Gradually fold these dry ingredients into the wet mixture.
- Stir in the mashed bananas and milk until everything is just combined. Be careful not to overmix!
- If you are using any optional add-ins like chocolate chips, walnuts, or sultanas, fold them into the batter now.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the centre comes out clean.
- Once baked, allow the banana bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Serving Suggestions:
- Serve slices of banana bread on its own or spread with a little butter.
- It’s also delicious toasted with a bit of honey or Nutella for an extra treat!
Notes
- You can store banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.