Banana bread

Banana bread

By
From
How I cook
Makes
8–9 slices
Photographer
Jason Lowe

One of the most beautiful aromas in a kitchen is when an oven door is opened and the sweet smell of freshly cooked banana bread is released into the room. It has a warmth about it, a mixture of sponge, brown sugar and ripe bananas all rolled into one. It is almost impossible to eat just one slice. To fully appreciate their flavour, the bananas must be really ripe and soft; look for fruit with skins that are slightly bruised with a few black spots.

Ingredients

Quantity Ingredient
125g unsalted butter, softened, plus extra to grease
250g plain flour, plus extra to dust
4 ripe bananas, peeled
few drops lemon juice
300g golden caster sugar
2 organic free-range large eggs
1/2 teaspoon vanilla extract
pinch salt
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
125ml whole milk
75g light muscovado sugar

Method

  1. Preheat the oven to 190°C. Butter and flour a loaf tin, measuring approximately 20 x 10cm, and line the base with baking parchment. Mash the bananas with the lemon juice in a bowl, using a fork.
  2. Beat the butter and caster sugar together in a large bowl, using an electric mixer if you wish, until pale and creamy. Beat in the eggs one by one, then incorporate the mashed bananas and vanilla extract.
  3. Sift the flour, salt, bicarbonate of soda and cinnamon together over the mixture. Using a large metal spoon, fold in carefully, until evenly combined. Finally fold in the milk.
  4. Spoon the mixture into the prepared loaf tin, gently spread level and scatter the muscovado sugar evenly over the surface. Bake on the middle shelf of the oven for 45 minutes, or until a skewer inserted into the centre comes out clean.
  5. Leave the banana bread to cool in the tin for 10 minutes before turning out onto a wire rack to cool further. Best eaten slightly warm.
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