We’ve been baking banana bread since we found this amazing recipe in Guardian, where the article also explains all that there is to know to making the perfect banana bread.
We love our Philippine bananas that we usually buy a bunch each time, but it ripens so quick that we almost always make banana bread once a month.
This recipe is super easy. Fear not, you do not need a mixer to make your perfect banana bread.
350g ripe bananas (peeled weight)
180g plain flour, plus extra for the tin
2½ tsp baking powder
1 tsp salt
160g soft, light brown sugar
2 eggs, beaten
4 tbsp melted butter, plus extra to grease, slightly cooled
walnuts, roughly chopped we’ve used cashews
1. Preheat the oven to 170C. Put two-thirds of the peeled banana chunks into a bowl and mash until smooth. Roughly mash the remainder and stir in gently.
2. Sift the flour, baking powder and salt into a bowl, and grease and lightly flour a baking tin about 21x9x7cm.
3. Put the sugar, eggs and melted butter in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the bananas and the dry ingredients until you can see no more flour, then fold in the walnuts.
4. Spoon into the tin and bake for about an hour until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out on to a rack to cool completely.
I love my banana bread fluffy and loaded with lots and lots of cashews, especially good for merienda with tea.
How do you like your banana bread?