Banana Bread

We’ve made this 3 times in the last week or so for school snacks, it is, I think, foolproof, admittedly more of a cake than a bread but flipping gorgeous none the less! You may be better off doing 2 loaves as you’ll blink and the first one will be gone!

The first loaf I kept fairly faithful to the recipe, but added half a teaspoon of cinnamon to it, another I added a teaspoon of cocoa powder, my favourite is now 80 to 100 grams of chocolate chips! I also altered the quantity of sugar, a lot. How much cocoa you add is really up to you, I wanted to still have banana as the over-riding taste so this was as I wanted, just a hint of chocolate.

The measures are by the cup, which is 240ml, if you don’t happen to have a cup the right size then use a pint jug and go up to 240ml for a full, 120ml for half and 80ml for thirds etc. If you have a cup of the right size a cup measure is leveled off, not mounded.  For me, cup measures are a brilliant way of baking if you don’t have huge amounts of confidence, a few grams either side is highly unlikely to ruin your efforts! As long as it looks roughly half a cup, for example, go with it!

Preheat your oven to gas mark 3-4, 175deg C or 350 deg F, (my oven was running a bit hot so I was on gas 3)

The recipe I used said to grease a 4 x 8 inch loaf tin, I lined mine and it really helped the loaf slide out. The ingredients come together so quickly do this before bringing it all together.

  • 3 or 4 ripe bananas, smashed( I went with 3)
  • 1/3 cup melted butter
  • 1 cup sugar (it said this could be reduced to 3/4 so I did on the first but felt this could go further still with the natural banana sweetness, half a cup worked absolutely fine)
  • 1 egg, beaten.  (I use medium eggs unless it specifies otherwise)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt(omit if using salted butter)
  • 1 1/2 cups of all-purpose flour

This is great as the only washing up is the bowl, the cup, whatever you beat the egg in and the loaf tin!

In the bowl mash the banana, add the melted butter, mix together, then add sugar, vanilla and egg and mix again. Don’t over mix, use a wooden spoon/spatula, bring it together, don’t beat living hell out of it.

Sprinkle the baking soda, salt if adding, give it a quick stir and then add the flour(and any other additions such as chocolate chips),and mix. Make sure you don’t have any flour lumps and scrape it into the lined tin.

Pop it in the oven for an hour, use a skewer or cocktail stick to check it’s cooked, if it comes out without mix on it it’s done! (check after 45 minutes to make sure you don’t need to turn it or that your oven was a bit hot and it’s nearly ready!)

Give it a couple of minutes to cool and then turn it out onto a cooling rack, peeling off the paper when you can handle it(don’t let it go cold with the paper on it’s a real pig to get off!)

Sure I’ll be making it again soon so will add a photo!

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