Banana bread that comes out perfectly every time. You'll never need another banana bread recipe as the whole family will love this one - and it's so easy!
Banana bread is the best way to use them up over-ripe bananas that you’d usually throw away. Ripe bananas give this easy banana bread a lovely moist texture with a rich flavour. You’ll never need another banana bread recipe as the whole family will love this one – and it’s SO easy! Enjoy your loaf warm, straight out of the oven, or slice it up and enjoy over a few days – it’s just as nice toasted with a little butter on it. The thick dough takes a little longer than your average cake to bake, but it’s worth the wait. A slice of this flavour-packed banana loaf recipe is a perfect treat for breakfast (try it with a spread of butter), as it will go down a treat on its own with a cuppa or as part of lovely brunch spread on a lazy Sunday morning. For a tasty addition to your loaf when serving, try sprinkling some cinnamon on to the butter – if you like this spice, you won’t be disappointed!
- 75g (3oz) butter or margarine
- 100g (4oz) soft brown sugar
- 1 egg, beaten
- 2 large ripe bananas
- 225g (8oz) self-raising flour
- 1/2 tsp ground allspice and a pinch of salt
- Handful of dried fruit (dates are good) or chopped walnuts (optional)
Preheat the oven to 190C, gas 5. Cream the butter and sugar together in a large bowl until fluffy then beat in the egg gradually.
Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.
Spoon into a greased and lined loaf tin and bake in the centre of the oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.
When cooked, leave the banana bread in the tin for a few mins before turning out to cool on a wire rack.
Serve the banana bread sliced, spread with butter or margarine.
Don't throw away bananas if they start to turn brown – just pop them in the freezer. Use frozen for smoothies, or defrost to make banana bread and cakes.