Everywhere on my timeline, people are baking banana bread. It’s become the “in” lockdown thing to bake – it could be that we have extra and overripe bananas on hand, or because it’s so easy to make, or because it’s so loved, or all of the above.
I hoarded some underripe bananas for a few days to bake banana bread too, with my kids, I didn’t really have a recipe, so I searched for one that had the best reviews and found this one at Food.com. The result? A really light and fluffy loaf – not too sweet, and just the right number of bananas.
I’ve added the recipe to my favourites file, and next time, I’ll look at adding some chopped walnuts or pecans, or chocolate chips, or even coffee.
It’s great to get toddlers and older kids involved with this – under your supervision, they can do the mashing of bananas, the mixing, the measuring, and any pouring.
The bread is perfect on its own, but I imagine it would work well too with butter, peanut butter or Nutella, plain or toasted. Yum!
“The result? A really light and fluffy loaf – not too sweet, and just the right number of bananas.”
½ cup butter, softened
1 cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extremely moist and delicious, try 4 bananas)
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. vanilla (optional)
- Preheat oven to 180ºC.
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, baking powder and salt. Add to creamed mixture. Add vanilla.
- Mix just until combined. Do not overmix.
- Pour into greased and floured loaf pan.
- Bake at 180ºC for 55 minutes.
- Keeps well, refrigerated.