So, you have old bananas but you've never made banana bread before? Look no further, tried and tested this recipe works every time!
In my opinion, the perfect banana bread is fluffy, tender, and moist. It's cake-like but holds together when sliced. You can add nuts, or fruit, or chocolate chips. It's packed full of flavour, and uses up those pesky black bananas in your freezer. By itself or with sour cream or mascarpone, perhaps a slice for snacking or maybe even breakfast - however you like it, learn how to make it here.
This is part of the series Basics with Brit if you would like to see more of this, or another recipe please leave a comment below.
1 cup plus 1 tablespoon of all-purpose flour
1/2 cup of almond meal
1¼ teaspoons baking soda
1 teaspoon of salt (I use Maldon)
1 cup (packed) soft brown sugar
⅓ cup Greek yogurt
60 grams of unsalted butter, room temperature
4 large overripe bananas, mashed
½ cup chopped walnuts, pecans, chocolate or dried fruit, if using.
Preheat oven to 155°C (fan forced) or 350°F. Line a standard loaf pan with baking paper, or generously grease with butter.
In a large bowl, add flour, baking soda, almond meal and salt, and whisk well until thoroughly mixed.
Using an electric mixer on medium-high speed, beat brown sugar, greek yoghurt, and butter in a large bowl until the mixture is creamy and light in colour. On a low speed, add eggs one at a time, and then the mashed banana, beating to blend after each addition to ensure they are well incorporated.
Next add flour mixture, and mix using a wooden spoon or spatula until just combined (be careful not to over mix!). Fold in nuts, chocolate or fruit if you are using and scrape mixture into prepared pan.
Bake banana bread for around a hour, until a tester inserted into the centre of the bread comes out clean. After 15 minutes, turn out bread onto a wire wrack or board and let cool slightly before slicing. Enjoy!
Variations: Nigella makes this FANTASTIC banana bread which incorporate raisins soaked in rum. To make this, simply add 1/2 cup of raisins or sultanas to a milk pan over medium heat and add 2-3 shots of dark rum. Cook for 3 minutes or until the liquid is mostly absorbed. Add this to mixture around the point you would usually add nuts. I've made this version many times and it is definitely a contender for my favourite banana bread.
Notes: If you don't have the 1/2 cup of almond meal , this can be substituted for regular all purpose or wholemeal flour. This banana bread can be sliced (once completely cool), wrapped tightly, and stored in the freezer for up to 3 months.