The Best Banana Bread

Super easy & moist banana bread recipe

Now I know what you’re thinking; everyone says their banana bread recipe is the best, but I’ve tried many of those recipes, and none of them has ever stood up to my mum’s banana bread recipe.

I have made a few tweaks to her original recipe, which mainly involves separating the mix into two tins instead of one to reduce the cooking time; this does a few things. It makes the banana bread softer on the outside and moister on the inside thirdly, it means I get to have a slice quicker, which ensures my swift joy.

Go to Recipe

This recipe is exactly why I wanted to start this blog some things are too good not to share and this recipe is one of them. I like my recipes simple, unfussy, delicious and this is all of the above.

I have fond memories of eating this fresh from the oven after school.

This classic is so quick and simple to make with the best results I’ve ever had from such laziness.

For those of you who don’t like the word moist be forewarned I’m about to use it many times…

This loaf is so moist and so moreish, the longer it’s left wrapped the softer and moister it will get. The loaf is moist without being claggy and cloying. It is just about perfect.

Wait until your bananas are overly ripe to get the best results.

My mum always adds walnuts to hers I tend to omit walnuts and occasionally add in chocolate chips instead. Walnuts, chocolate add both add neither this banana bread will still be delicious.

The Best Banana Bread

Ingredients

140g butter

140g sugar

1 tsp Vanilla

2 eggs

3 bananas

225g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

70g Chocolate chips (optional)

Method

1. Cream together the butter and the sugar.

2. Gradually whisk in the vanilla and eggs.

3. Mix the flour, baking powder and bicarbonate of soda together.

4. Slowly mix in the dry flour mixture to your wet. Ensure it is well mixed.

5. Add your bananas into the mix in chunks, ensuring they don’t get broken down too much. You still want to have lots of small chunks of banana through the mix.

5. Poor your mix into two 2lb loaf tins (this ensures a quicker cooking time) greased or lined with parchment. Bake at 180 fan/ Gas mark 6 for 20 mins or until a skewer comes out clean.