If your house is anything like ours then the kids love bananas one week, can not get enough of them. Yes, you think, this is healthy! What a great source of fibre, potassium and vitamin C. Feeling like you deserve an award, you share a smug smile with people passing with their trolleys in the supermarket. You place your bunch of large bananas in the trolley and whizz to the check out. Fast forward to 5 days later… ‘Yuk, I don’t like bananas. I’ve never liked them. I did not eat them last week.’ Oh. You watch as the bananas life slowly fades away, their skin becoming more brown with easy passing day. You wonder what to do, then you find this foolproof banana bread recipe. Jump straight to recipe.
Right then Mummy Berry, get your apron on and your mixing bowl out. This banana bread recipe will never let you down. It is guaranteed to pass the lips of those offspring who decided they no longer like bananas, well hopefully. This foolproof banana bread recipe is so easy to make, and it comes out perfectly every time. It tastes delicious as it is, or with some custard. If stored in an airtight container it will last for a few days, and makes a great treat in a lunchbox.
Foolproof banana bread recipe
Here’s what you need to make the only banana bread recipe you will ever need. The great thing about this recipe is that you can stick it all in one bowl when preparing, less washing up is always a win in my book!
Serves: 12
TIme: 1 1/4hrs
Ingredients
- 2 ripe bananas (mashed) – the riper the better
- 100g softened butter or baking spread (I like to use stork)
- 2 eggs
- 175g caster sugar & 2 tbsp for topping
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
Method
You can either make this in a 2lb loaf tin or a square baking tin, which is what I prefer to use. You can literally add all these ingredients to a bowl and mix together which makes it so easy. You can use a mixer or mix by hand.
- Pre-heat the oven to gas mark 4.
- Line your baking tin with non-stick baking paper
- Measure all the ingredients and add to the bowl
- MIx until combined, this will take approx 4-5 minutes
- Spoon the mixture into the lined tin, and level out
- Sprinkle the 2 tsbp of sugar over the top of the mixture. This gives a nice crunchy topping, omit this step if you do not want this.
- Bake in the centre of the oven for approx one hour, or until baked through. It should be a lovely brown colour and well risen. You can insert a skewer to check, it will come out clean once baked through.
- Remove from the oven and leave to cool for a few minutes in the tin.
- I usually leave mine in the paper on a wire rack to cool, but you can remove the paper at this point if you would like to.
This banana bread is so tasty warm from the oven, and I usually have to bat away little hands from pulling chunks off as it cools. Let me know in the comments below if you have tried the recipe and if your banana swervers enjoyed it. You can see more family friendly recipes here.
Sophie x
