Banana Bread
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!!
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.
- 250 g ripe bananas, mashed
- 95 g brown sugar
- 55 g vegetable oil (or melted butter)
- 1 egg
- 0.5 tsp cinnamon
- 0.5 tsp salt
- 130 g all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- Optional Mix-ins walnuts, chocolate chips
Preheat oven to 175°C.
In a large bowl, mash ripe bananas (you can leave chunks, or mash it till very fine).
To the same bowl, add brown sugar, vegetable oil, egg, cinnamon and salt. Mix to combine.
Add flour, baking powder, baking soda. Mix to combine.
Optional: Fold in any additional mix-ins like chopped walnuts or chocolate chips
Line a loaf pan with parchment paper. Pour batter in lined loaf pan.
Optional: Top with halved banana.
Bake in preheated oven for 60 minutes, until a skewer inserted comes out clean.
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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.