Everyone on earth is baking banana bread right now and I am no different. Truly, it is my greatest wish to win the top Basic* badge before this thing is over. While I’ll never win bake off with my half-arsed attempts, my banana bread is a thing of joy and the one thing Jeff keeps asking for again and again.
I forget where it came from originally because I’ve been making it for so long, it now lives in a little corner of my brain and now here! I really do think it’s the easiest thing in the world to make and very difficult to mess up to the point of being inedible (the only time that happened to me was when I used too much baking soda and you could very much tell).
This is a US recipe so assume all purpose flour and baking soda used separately but if you’re capable of using the internet (which you clearly are) you’ll be able to work out how to make it with self-raising flour. Why we don’t have it here is a mystery to me.
You will need:
A loaf tin
2 to 3 very ripe bananas
1/3 cup MELTED butter
1 tsp baking soda
A pinch of salt
1/2 cup of sugar (I like brown but you can use whatever really)
1 large egg, beaten
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour
You also have the option of throwing in some chocolate chips (I always do) or walnuts or both. I’ve also tried it with a swirl of Nutella in the batter and there is NO SHAME THERE.
1. Preheat the oven to 350°F (175°C) and grease up you loaf tin. You can either use butter, a cooking spray or coconut oil spray. I usually use coconut oil spray for reasons best known to my brain.
2. Mash the bananas in a bowl with a fork or potato masher. The more ripe the better. Melt the butter and stir it into the mashed bananas. You don’t need a mixer to do this but it can make life fractionally easier. That said, this is the easiest recipe ever so sod it, I’m not getting the KitchenAid out the cupboard for this.
3. Stir the sugar, egg, and vanilla extract into the banana and butter mixture, then add the salt and baking soda. Mix in the flour – sometimes I use a sifter, sometimes I don’t. This is also when you would throw in your chocolate chips and/or walnuts.
4. Pour the batter into your loaf tin. Baker at 350°F (175°C), checking after 35 minutes. My oven is iffy so depending on the liquidity of the batter, it can take anywhere from 35 minutes to 50 minutes. Because there isn’t a standard size banana, it’s not really possible to be entirely accurate so check every so often by inserting a wooden skewer into the center. The banana bread is done when it comes out clean. You do not want to let it get too dry!
5. Take the tin out the oven and let cool n for a few minutes before carefully removing. I am a big fan of warm slices when the chocolate chips are still melty but obviously this is just as good cold and keeps nicely for a few days.
Congratulations, you are a master baker! Here is your prize, it is a virtual hug.
*I hate using the term basic as an insult, it’s misogynistic and stupid, let women like that they like and don’t gatekeep joy, knobheads