crumbbookClassic Banana Bread
The riper (blacker) the bananas, the better this turns out — it's the classic answer to a fruit bowl of bananas nobody's going to eat plain. Dense, moist, and keeps well wrapped at room temperature for a few days, if it lasts that long.
Ingredients
- 3 very ripe bananas, mashed
- 75g butter, melted
- 150g brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- Pinch of salt
- 190g plain flour
- 1/2 tsp ground cinnamon (optional)
- Handful of walnuts or chocolate chips (optional)
Method
- Preheat the oven to 175C (350F). Grease and line a loaf tin.
- In a large bowl, mix the mashed bananas with the melted butter.
- Stir in the brown sugar, egg, and vanilla extract.
- Sprinkle over the bicarbonate of soda and salt, and mix in.
- Fold in the flour and cinnamon until just combined — don't overmix. Fold through the walnuts or chocolate chips if using.
- Pour into the prepared tin and bake for 50-55 minutes, until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully before slicing.
210calories
3gprotein
34gcarbs
8gfat
Estimated per slice (1 of 10).
Tip: If your bananas aren't ripe enough yet, bake them (skin on) at 160C for 15-20 minutes until black and soft — it gets you the same sweetness in a hurry.
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