A Banana Bread Recipe

As the lockdown loaf of choice, there is a reason baking banana bread is always top of the charts. It's delicious to eat, easy to make and provides just the right amount of nostalgic comfort we all need from time to time.

I've made a bunch of banana breads over the years, changed the recipe slightly every time and learned a few tips on way. I mention some of these tips in the recipe below. I'd love for you to have a read.

Ingredients

• 3 overripe, soft bananas peeled and mashed. The more black and rotten the banana, the better.
• ½ cup (125g) butter room temperature, but more melted than not
• 1cup (200g) sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 2 cups (250g) flour
• 1 1/2teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 65ml water
• Pinch of salt
• 1/2 slab of dark chocolate (optional)

Directions

1. Pre-heat the oven to 180ºC and line a standard size loaf tin with the KKD shaped pan loaf liner. These liners have release properties which helps the bottom of the bread bake evenly so it doesn’t over brown.
2. Using a potato masher, squish those soft, slimy, overripe bananas until all mixed together.
3. In the bowl of a mixer, beat the butter and sugar together until light and creamy.
4. Beat in the bananas thoroughly to combine well.
5. Add the vanilla extract and eggs one at a time, mixing well after each egg is added.
6. Sift in the flour, cinnamon and salt and stir the blend properly.
7. Mix the bicarbonate of soda with the water, then add to the mixture with the baking powder. Stir well.
8. At this point, I always decide to jazz up the recipe by breaking up a few blocks of a dark chocolate slab, to create chunky chocolate pieces in the loaf. Stir in.
9. Transfer the batter to the prepared loaf tin, use a skewer to squiggle a slight “S” at the top of the batter and place in the oven.
10. Bake for about 45 minutes or until a skewer inserted comes out clean. Cover with foil halfway to prevent over browning.
11. Remove from the oven and allow to cool before removing the banana bread from the tin.
12. Slice and serve.

Storage Instructions

Let the banana bread cool completely. Wrap in foil and it can remain on the counter for 2-3 days or in the fridge for up to a week.

Banana bread freezes really well. Slice into thick slices (for easy thawing) and place them in zipper bags or wrap in heavy duty foil and freeze for up to 4 months.