I was never the biggest fan of banana bread, or bananas for that matter, until I found this recipe. I’ve made a few changes to it over the years, but now I think it is perfect!
It is fair to say that I have a few hang-ups regarding bananas, as I love artificial banana flavoured things (Beacon’s Fruit Salad sweets come to mind) but I don’t love bananas themselves and the idea of a warm banana freaks me out! They’re okay when eaten slightly green, but after that they just become a slimy mess with an overpowering taste. So I made this recipe with two ripe bananas, not overripe, and the end result has just a hint of banana. Perfect for those of us who believes that bananas only has a small window of time during which they are edible.
This is definitely a recipe to save for the next time you miss the three seconds that bananas are perfect to eat!
- 200g flour
- 3 tsp baking powder
- 1 tbs cinnamon
- 100g milk or dark chocolate slab, chopped
- 100g salted butter, room temp (I usually pop it in the microwave for a few secs)
- 120g sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 mashed bananas
- 80 ml milk
- Preheat your oven to 180C and prepare a baking dish or loaf tin if you have one.
- Combine the flour, baking powder, cinnamon and chocolate in a large mixing bowl and set aside.
- Cream the butter and sugar.
- Add the eggs and vanilla essence to the butter mixture and beat until combined.
- Mash the bananas until it is fairly smooth. I find a fork usually does the job.
- Add half the egg mixture and the milk to the mixture and beat until combined.
- Gently fold in the other half of the egg mixture and the bananas.
- Bake in the oven for roughly 45 to 50 minutes, or until golden on top and a skewer comes out clean.
- Best enjoyed hot!