I love waking up on a Saturday and getting a banana loaf in the oven. My husband wakes up to a beautiful aroma around the house and a grin on his face, knowing exactly whats going on in the kitchen. Its not often but when I do, the loaf is only around for a day or so as its such a favourite of ours! The recipe I use is really easy to make and can be made within the hour all ready to enjoy first thing in the morning.
I buy banana to last the week on the weekend but sometimes we dont get through them and by the next weekend they are the perfect ripe consistency to make a loaf with. I find that the sweeter the banana is, the less sugar I use altogether. This recipe uses 3/4 cup sugar which I find is enough as you get extra sweetness from the banana too. I dont recommend making a banana loaf until your bananas are really ripe. They need to be soft enough to smash with a fork as they will be smoother, has sweetness and just taste better.
I used walnuts in this recipe, as I like the texture it gives but you can leave them out if you dont like walnuts, or substitute for something else. You can also add some dried prunes if you like for some more juiciness.
3 ripe Bananas (mashed)
1/3 cup melted unsalted butter
1 tsp Baking Powder
Pinch of Salt
3/4 cup Caster Sugar
50g chopped Walnuts
1 tsp Vanilla Essence
2 Large Eggs (whisked)
1 & 1/2 cup Self Raising Flour
Rolled Oats ( 1-2 tbsp)
This recipe makes one standard loaf
1. Pre heat oven to 175 degrees centigrade.
2. Line a standard sized loaf tin with baking paper.
3. In a bowl mix the mashed bananas and melted butter. Add in the baking powder, vanilla essence and salt. Stir in the sugar, walnuts and whisked eggs until combined.
4. Whisk in the flour and stir until combined. Pour into the lined loaf tin and sprinkle some rolled oats on the top.
5. Bake for about 35-45 mins. Check at 35 mins to see if the loaf is baked, to avoid the loaf from drying out.
6. Once baked, leave to cool.
7. Slice up and enjoy with a slather of salted butter!
How do you like your banana bread? I always try and bag myself the ends as they are crispy and crunchy which I toast until its caramelised and crispy with a spread of butter and enjoy with a nice cup of tea!