Banana Bread
- Laura
- Aug 3, 2020
- 2 min read
Classic banana loaf recipe that's easy to make!
Banana bread is a baking staple and something that most of us want to try out, so here is my favourite tried and tested recipe! This banana bread recipe makes a soft, moist and yummy banana loaf that is perfect for sharing or enjoying with a cup of tea or coffee! It's also a year-round favourite and is just as great in summer as it is in winter!
My Notes:
I love banana bread and I've been making this specific recipe for years so I know it's the best! Compared to others I've tried, this is the most moist and has the perfect balance of banana. I've also tried it with chocolate chips, but I think the classic recipe is the best. Plus, being a loaf cake it is really big so has plenty of servings to go around!
Serves: 12 Slices
Prep Time: 20 Minutes
Cooking Time: 60 Minutes
Allergies: Contains Dairy & Eggs
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
110g Butter/Stork
225g Caster Sugar
285g Plain Flour
1 tsp Bicarbonate of Soda
1/2 tsp Salt
2 Medium Eggs
4 Ripe Bananas
85ml Buttermilk (or milk & 1 1/2 tsp lemon juice)
1 tsp Vanilla Extract
Method:
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a loaf tin with baking paper.
Cream together the butter and sugar until light and fluffy.
In a separate bowl, peel and mash the ripe bananas.
Mix in the beaten eggs, mashed bananas, buttermilk and vanilla extract.
Sift in the flour, bicarbonate of soda and salt and slowly fold in.
Pour the mixture into the lined loaf tin and even out.
Bake in the oven for 60 minutes or until golden-brown on top. Insert a skewer and if it comes out clean then it is ready.
Leave to cool on a wire rack before cutting into slices (ideally 12).
Enjoy!
My Tips:
I like to use pre-made loaf tin liners as these are so much cleaner and faster than using baking paper! You can find these at most baking shops and are usually cheap to buy and are perfect for all loaf bakes.
It is important that you use ripe bananas for this banana bread recipe. When they're ripe they mash a lot easier and taste sweeter in the recipe. You can use bananas that have only just turned yellow, but these will be harder to use!
Buttermilk can be bought in the fresh cream section of your supermarket, but if you don't way to buy it specifically, I usually make mine! To do this, mix 1 1/2 tsp of lemon juice or white vinegar with your milk and leave for around 15/20 minutes. It will start to thicken and look a bit strange but this is good!
This recipe takes a while to bake due to the size and making sure it cooks all the way through. If you think it still needs cooking inside but you don't want the top to brown any more, put some foil loosely on top.
I like to make this recipe into 12 slices, but you can cut it into as many slices as you like!
If you do decide to try out my banana bread recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
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