I am not a baker. When it comes to food, I am not patient or precise, so generally I’m good at cooking but terrible at baking. I have known this for many years. It subsequently came as a HUGE surprise when this banana bread came out -and I never say this about food I have made- faultless. Honestly, it is absolutely perfect to the point that I wish I had actually weighed the bananas I used so I can make sure it turns out like this again!
It’s an easy recipe but honesty, I am super proud.
Ingredients | Around an hour | Makes 1 loaf
- 200g plain flour
- 200g caster sugar
- 50g softened butter
- 1 medium egg
- 1 tsp bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 tsp vanilla extract
- About 3 over-ripe bananas
- Heat the oven to 160 (fan assisted), and butter a 400g loaf tin.
- Put the peeled bananas in a bowl and mash well with a fork.
- In a big bowl, cream together the butter and sugar using the back of a wooden spoon. Keep going until it’s pale and fluffy, then add the egg and beat well.
- Add in the flour, bicarbonate of soda, baking powder and vanilla, and mix well until smooth.
- Pour the mixture into the tin, even it out with a spoon if necessary, then put it in the centre of the oven.
- Try to avoid opening the oven unless you think it’s done. This took 50 minutes, but it may need a bit more or less time. To check, stick a skewer in the middle, and if it comes out clean, it’s done.
- Leave for 5-10 minutes to cool, then turn out onto a rack to finish cooling properly.