Banana Bread
A simple low risk recipe. Do read the notes at the top before starting out. The recipe calls for a little buttermilk, but it’s easily substituted with the same amount of yoghurt. If you don’t have either, put away 1/4 cup milk with little lemon juice to sour it. The milk will thicken and will act like buttermilk. For baking recipes I normally prefer to weigh all the ingredients, but this is a forgiving recipe and cup measurements are quicker to use.
Servings Prep Time
1loaf 20min
Cook Time
1hour
Servings Prep Time
1loaf 20min
Cook Time
1hour
Ingredients
Instructions
  1. Preheat the oven to 175C (160C fan).
  2. Prepare a loaf tin by lining the base of the tin with greaseproof paper and buttering the base and sides.
  3. If using nuts, chop the nuts roughly.
  4. In a mixing bowl, beat together the butter and the sugar. You can use a stand mixer, handheld beater, or a wire whisk. Beat well until the sugar isn’t too grainy and the mixture lightens in colour.
  5. Beat in the mashed banana and the vanilla extract.
  6. Beat in the eggs, one at a time, and allow each egg to blend in well before adding the next one.
  7. Sieve the flour with the salt, baking powder and the baking soda.
  8. Fold in the half the flour followed by half the buttermilk. Finish by folding in the balance flour and buttermilk.
  9. Finally add the nuts, if using, and fold in gently. The batter should be thick and should drop off a spoon, not run off.
  10. Pour the batter into the prepared loaf tin, and gently smooth the top with a flat spatula.
  11. Bake at in the preheated oven for about 45 minutes to 1 hour. Use a toothpick to check doneness. The toothpick should come out dry when poked in the centre of the bread.
  12. Allow the bread to cool in the pan for 15 minutes before turning out onto a cooling rack.
  13. Let cool completely before slicing. Store wrapped well at room temperature for a few days, after which refrigerate, especially if your kitchen is hot. See freezing notes below.
Recipe Notes

Banana bread freezes really well, and it’s best to slice it into portions and freeze. Defrost in the fridge and ideally serve at room temperature or toasted with butter.

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