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Published December 3rd 2012
You can enjoy these bananas in your pyjamas for brekky
As a cook I have two annoying traits. First, I am a rather lazy cook. I don't like recipes that require too many steps or ingredients. Secondly, I am a perfectionist so I steer clear of recipes that will get my apron in a twist. That's why I always rely on this beautiful banana bread recipe that ticks all the boxes- easy, simple ingredients, never fail and absolutely delicious.
This is my perfect morning tea or lunchbox treat. You can quickly bake up a huge batch and stock the freezer so you always have healthy, yummy treats on hand.
Ingredients 3-4 very ripe bananas (best when skin has gone black or showing spots)
1/3 cup melted butter 1 large egg cup white sugar 1 teaspoon vanilla essence 1 teaspoon baking soda Pinch of salt 1 ½ cups all-purpose wholemeal flour
- ½ cup Nuts/seeds/sultanas/cranberries/chocolate chips (Optional-select one item to add)
Preheat the oven to 175 degrees Celsius (350F).
Step 1- Mash It
These ripe bananas still have a lot of love to give!
Note: If you want to add any nuts, seeds, sultanas, dried cranberries or chocolate chips it is generally best to add these to the bananas prior to adding the flour. This will make it easier to combine the mixture without overworking the batter. Be careful not to overload your batter with too many extras.
Step 3- Bake It
Pour the mixture into a loaf pan lined with baking paper. If you don't have any baking paper on hand, grease the pan well first.
You can add some additional nuts or seeds or a light sprinkling of sugar to the top of the loaf now to form a lovely crust on top of the bread. Bake for approximately 1 hour or until golden brown and firm in the centre.
Banana bread with sunflower seed and pepita crust (optional)
Step 4- Devour It
Let the bread cook on a rack. Remove from the pan and gently slice to serve. My preference is to serve warm with a bit of butter. Once cooled you can freeze any remaining bread for later or store in an airtight container in the fridge.
Because I do rely on this recipe so much, I like to mix it up a bit by adding dried fruit or nuts. Small chocolate chips are also a nice addition but I reduce the added sugar slightly to compensate for the additional sweetness.
I have made this recipe using gluten free flour but have found better success as muffins rather than a bread loaf. If you do not like a "big" loaf, you can usually get 1 bread loaf and 12 mini muffins from this recipe.
Just as I have a stack of ripe bananas in my freezer, too! I was thinking of a banana zucchini bread, but your recipe sounds easy and yummy and tried and well tested. Like the idea of adding Chia seeds. Or lining the cake tin with seeds - I have a quiche recipe with the pan lined with sesame seeds to a make a pastryless quiche. I'll share this one later, too... Yes, I don't want to go to too much trouble anymore. That's why I loved '4 Ingredients' when it emerged! Their rum balls are so good when you melt the chocolate properly. Thanks for sharing.
Looking forward to trying this bc. If u want your gluten free receipes to turn out white wings gf flours are the way to go. This suggestion was given to me by a cake making specialist. And it works. Can't see or tast the difference.
Oh my word!!! I have just made this recipe and it is absolutely fabulous!!! The cake is nearly all gone as my husband and son keep helping themselves!! I think I converted Aussie cups correctly to uk ounces!! I have also just put a banana in the freezer to see how that goes!! Oh I put sultanas in my banana bread! Thank you!!