I’ve asked myself a question several times – if I could only pick one baked good for the rest of my life, what would it be? Often my mind wanders to banana bread. Simple, trusty ol’ banana bread. I don’t know why I’m particularly fond of it, but it’s very comforting and something I can perpetually snack on (it never lasts very long in my household). Many years ago I randomly picked a recipe and made a banana bread that turned out really good. Texture was on point (not too dry nor wet) and so banana-forward. I could not, for the life of me, remember where that recipe was from and for years I just could not get to something that I liked. Until this!!
Banana Bread
Super quick, simple, one-bowl recipe for a banana-forward bread. This is a versatile starter recipe that can be customized with your favourite mix-ins.
Ingredients
Instructions
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Preheat oven to 175°C.
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In a large bowl, mash ripe bananas (you can leave chunks, or mash it till very fine).
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To the same bowl, add brown sugar, vegetable oil, egg, cinnamon and salt. Mix to combine.
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Add flour, baking powder, baking soda. Mix to combine.
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Optional: Fold in any additional mix-ins like chopped walnuts or chocolate chips
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Line a loaf pan with parchment paper. Pour batter in lined loaf pan.
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Optional: Top with halved banana.
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Bake in preheated oven for 60 minutes, until a skewer inserted comes out clean.
Note
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Use really ripe bananas, as brown as they can get.
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You can either use melted butter or neutral oil. I prefer the latter as I like to let the banana flavour stand out more without butter.