Recipe: Banana Bread

A perfect recipe for all levels of baking ability! This banana bread is delicious and great for making ahead of time for breakfast and health snack breaks. This is the base recipe, but you can easily customise it with anything you fancy- you can add some chocolate into the mix before you bake it or stir in some blueberries and walnuts.

Serves 8

Prep: 20 mins

Cook: 1 hour

Ingredients

• 150 g unsalted butter

• 160 g caster sugar

• 200 g plain flour

• 4 ripe, brown skinned bananas

• 2 medium eggs

• 1tsp vanilla essence

• 1tsp baking powder

• chocolate/ blueberres/ walnuts

Special Equipment Required 

• Electric hand whisk

• non stick Loaf tin

Instructions 

Stage 4- using a fork will ensure that the banana stays intact enough to survive the baking- you don’t want a super smooth batter.

1. Pre-heat the oven temperature to 200C/180C Fan 

2. Using a small amount of butter, grease the loaf tin so all the sides and bottom have a small layer of butter. This will make taking the banana bread out of the tin so much easier once baked.

3. In a large bowl, add the butter and sugar and whisk until mixed together, then add the eggs and stir until combined.

4. Add the banana and mash with a fork, mixing into the butter and sugar mix to leave large lumps.

5. Add the flour and baking powder into the bowl and stir until all of the flour is mixed in.

6. Finally add in the vanilla essence, and any extra ingredients you want for flavour.

7. Pour the mix into the loaf tin and bake for one hour.

8. Check if it is baked through by inserting a sharp knife into the cake, if it pulls out clean with no wet mix attached to it then it is ready to come out of the oven. Leave it to cool before turning it out onto a plate.

Storage Tip: The banana bread will last for up to a week in an airtight container in the fridge!

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Created By Rachael Mole

Find her on Instagram here