In my house, we eat a lot of banana bread just because it is delicious! It is also an easy way to use up over-ripened bananas and it is so easy to make. Plus, I give it to Ola and Lore as a pick-me-up snack when I collect them after school.
The best banana bread recipe I have found so far is Sophie Dhal’s. This can be found in her book Miss Dahl’s Voluptuous Delights. Her banana bread recipe always comes out flawless whatever flour I use.
Talking of which, I usually use spelt, rye or coconut flour. (With coconut flour I have to tweak the recipe since you can’t substitute coconut flour for ‘normal’ flour at a 1:1 ratio). This morning, I am using plain white flour for pure indulgence and to be honest, that is the flour I have at home.
What you’ll need
4 ripe bananas mashed up
200g brown sugar. ( I cut and substitute with maple syrup)
1 beaten egg
1 tablespoon vanilla extract
1 teaspoon of bicarbonate of soda
Pinch of salt
170 grams of flour
What to do:
- Pour the mashed banana in a bowl
- mix in the butter, eggs and vanilla extract.
- When this has been mixed, add the bicarbonate of soda, salt and flour.
- Pour the mixture into a greased bread tin and bake for 1 hour at 180 degrees centigrade for normal oven or 160 degrees centigrade fan.
- Remove, cool and enjoy.
Yvonne xxxDid you enjoy this post? If so please support us: like, share and comment!