This classic banana bread recipe is a perfect treat that can be enjoyed any time of the day – and goes perfectly with a cup of tea! The recipe can be easily tailored to your own taste, you can use white or brown sugar, and mix in any combination of chopped nuts, sultanas or raisins you choose – although I personally prefer it without all the extras.Banana bread is also great way to make use of over-ripe bananas as they are easier to mash, and add a much more intense banana flavour. This recipe is also known as banana cake or banana loaf, but as I tend to serve it with butter, I call it banana bread.The banana bread can be safely stored in a sealed container in the fridge and can be enjoyed for 2-3 days.
- 450 g over ripe bananas (mashed)
- 280 g plain flour
- 225 g caster, or muscavado sugar
- 110 g butter (plus extra for greasing)
- 85 ml buttermilk (or milk mixed with 1½ tsp. lemon juice/vinegar)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 100 g sultanas, raisins, chopped walnuts or pecan nuts (optional)
- Preheat the oven to 180°C/350°F/Gas 4, and grease a medium sized loaf tin, and line the bottom with greaseproof paper.
- In a small bowl cream the butter and sugar together until light and fluffy.
- In a separate larger mixing bowl, mash the bananas before sifting in the flour, bicarbonate of soda, eggs, salt, and any optional extras.
- Add in the buttermilk – a little at a time, and mix well.
- Add the creamed butter to the cake mixture mix.
- Transfer the mixture into the loaf tin and cook in the oven for 30-45 mins. Depending on the size of the tin, and the ripeness of the bananas the loaf may need longer to cook. The cake will be a dark golden brown on top when ready.
- Remove the banana bread from the oven but allow it to cool in the tin for 10 minutes.
- Remove the banana bread from the loaf tin it and transfer it to a wire rack.
- Serve hot or cold with some butter.