Banana bread is one of my favourite things to bake. Its easy, resourceful and delicious! I started baking this in my second year at university when my bananas went past they’re best, thinking it might get nibbled by my housemates and I had my evening treats sorted, but instead I found myself fighting for a slice and the plate being empty the next day! It became my staple bake at uni, and I’ve continued to make it now I have moved home and my family love it!
The recipe I use is Mary Berry’s, of course, and although I tweak it slightly on occasion its the staple recipe I go to when the bananas are looking sad!
- 2 over ripe bananas
- 2 eggs
- 2 tbsp milk
- 100g softened butter or margarine
- 175g caster sugar
- 225g self raising flour
- 1tsp baking powder
- Preheat the oven to 180C / Fan 160C / Gas 4.
- Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment (if you have a non stick tin you may not need baking parchment, I don’t use it on my bakes)
- Break the bananas into pieces in a mixing bowl and mash until separated slightly
- Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
- Spoon the mixture into the tin and level the surface
- Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
- Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.
You can tweak this slightly by reducing the sugar and substituting the flour, I personally do half wholewheat flour and half self raising. I also took out 100g of sugar for these bakes (I first doubled everything as I was making 2) and it didn’t make a noticeable difference!
This is so nice to have as a snack, evening treat or even with custard for a sunday dinner dessert! If you bake this send me a picture on twitter or instagram to @cosycaitlin!
Have fun and enjoy!