What are the odds of messing up the first garlic-free dish, which I made tens and tens of times before, I said I will post for you today? This could only happen to me! I accidentally broiled my beautiful banana bread batter for about 10 minutes before realising something was burning… and guess what?! It still tastes YUMAZING!
I don’t bake a lot, but I love breads and an occasional slice of cake. My banana bread recipe is a perfect cross between these two and probably one of the easiest, most forgiving and reliable bakes ever. There are times I bake it every week, because we love it and it is so simple to make!
This scrumptiously moist bread has an intense banana flavour and fragrance. It has a lovely, soft texture, which becomes denser if the bread is stored refrigerated. I do that sometimes to extend its life, especially if I bake it in the summer.
10 min prep banana bread is the easiest, sweet, breakfast loaf ever
My partner loves this banana bread, especially with a thick layer of salted butter to accompany our afternoon tea.
The batter takes minutes to make and doesn’t require any special equipment. I use a potato masher to smash the bananas, but a fork will do too! So, you roughly smash the bananas, add sugar, melted butter, flour, soda and the lightly beaten eggs, mix it all with a spoon and bake for 1h in 175C (450F). No faffing around – the banana bread rises really well in the first 25 minutes in the oven and then holds itself up for the remaining time of baking.
So, my almost broiled banana bread was rescued just in time, before it became a banana flop. Scraping off the burned banana bread edge did help the overall look – luckily the flavour was unaffected! The side that was initially broiled (I still can’t believe I nearly broiled my banana bread!) didn’t rise as much as the other one, hence the wonky look to it. Never mind – I had a lovely, still a bit warm (naughty girl!!), delicious, banana slice before I finished typing this post. So good… 🙂
- 4 medium bananas - peeled
- ⅓ cup (75 ml) melted butter ((if you are making a gluten free version make it ½ cup butter instead)
- 1 ½ cup (180g) all purpose flour (if you are using all purpose gluten free flour make it 2 cups of flour instead)
- ½ cup (110g) brown sugar
- 1 tsp baking soda (if you are making a gluten free version make it 1.5 tsp soda instead)
- 1 tsp ground cinnamon
- 2 eggs - lightly beaten
- 1 handful of your favourite nuts
- 1 handful chocolate chips
- Preheat oven to 175C (350F) & butter 9”x5” loaf tray.
- In a medium bowl, using a fork or a potato masher, smash peeled bananas.
- Add sugar and melted butter and using a spoon, mix it all just to combine the ingredients roughly. Now add soda, half of the flour, cinnamon and mix it all again.
- Add lightly beaten eggs to the almost ready batter, mix with your spoon and then follow with the rest of the flour (and chocolate chips and nuts, if you chose to use these too). The batter will look a bit lumpy with pieces of bananas here and there and that is ok.
- Pour the banana bread batter into the baking tray and bake for 60 min or until the toothpick comes out dry.
- Leave to cool on a cooling rack.
- Remove from the oven and the baking tray and rest on the cooling rack.
- Store wrapped in a kitchen towel in a dry and cool place or refrigerated & wrapped in an aluminium foil. Serve on its own or with butter.