Banana Bread
A moist, tender loaf sweetened with very ripe bananas and brown sugar, with a deep golden crust.
- 3 pc very ripe bananas
- 115 g unsalted butter
- 150 g light brown soft sugar
- 2 pc large eggs
- 1 tsp vanilla extract
- 200 g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 180°C (160°C fan, gas 4). Grease a 900 g loaf tin and line it with baking parchment, leaving a little overhang on the long sides to lift the loaf out later.
- Step 2
Melt the butter in a small pan or in the microwave and leave it to cool for 5 minutes. Use bananas with heavily freckled or black skins: they are sweeter, and they mash to a near purée.
- Step 3
Peel the bananas into a large bowl and mash them with a fork. Leave a few small lumps for texture, but the mixture should be mostly soft and wet (about 350 g of fruit).
- Step 4
Stir the cooled butter, brown sugar and vanilla into the bananas, then beat in the eggs one at a time.
- Step 5
Scatter the flour, bicarbonate of soda and salt over the bowl. Fold with a spatula until just combined and no pockets of flour remain. The batter will be thick and drop reluctantly from the spoon. Stop mixing at this point, as overworking makes the crumb tight and rubbery.
- Step 6
Scrape the batter into the tin and level the top. Bake on the middle shelf for 55 to 65 minutes, until deep golden, risen and split along the top, and a skewer pushed into the centre comes out clean or with a few moist crumbs. If the top is browning too fast after about 40 minutes, cover it loosely with foil.
- Step 7
Leave the loaf in the tin for 10 minutes, then lift it out by the parchment and cool it on a wire rack for at least 30 minutes before slicing. The crumb sets as it cools, and the banana flavour deepens.
- Step 8
Wrapped well, the loaf keeps at room temperature for 3 days. Slices freeze well and can be toasted from frozen.
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