Yes, we are still making banana bread!

I’ve found that I prefer banana bread that’s made with white sugar or a mix of white and brown because it makes it a little bit sweeter and less dense. Additionally, banana bread recipes that call for oil or melted butter also usually end up with a denser structure. So, if that’s what you’re looking for this may not be the recipe for you. I still think you’ll want to try it, though because this recipe is perfect! I’ve encountered many terrible banana bread recipes until I adapted this one. 

This recipe also follows the process and measurements used in making a sponge cake that allows this to be crumbly, soft and arguably the best banana bread ever. 

For this recipe, you’ll need:

• 3 medium very, very ripe bananas (just under a cup when you mash)

• 140g flour

• 140g sugar

• 140g butter (softened at room temperature)

• 2 ½ tsp baking powder

• ½ tsp baking soda

• 2 large eggs 

• ¼ tsp salt 

• A few drops of vanilla extract (optional)

Method

1. Caramelise the bananas by placing them in a hot oven for not more than 10 minutes and let them come to room temperature before using them

2. Preheat oven to 180C

3. Whisk flour, baking powder, baking soda and salt together

4. Using a hand mixer, or electric whisk, cream your butter and sugar until light and fluffy. This usually takes about 4 minutes if using equipment

5. Next, add your eggs and vanilla extract (optional) and whisk for another 2 - 3 minutes maximum.

6. Add a little bit of the flour blend and mix till it’s incorporated, still with the use of an electric mixer at this point. This should take 30 seconds to 1 minute 

7. Now, you’re going to want to stop using the mixer and use a wooden/rubber spatula to very gently fold in the flour, baking powder and salt. Very gently, you don’t want to lose all the air in the batter and you don’t want to over mix

8. To prevent over mixing, stop just before it looks well incorporated and add the mashed bananas fold everything into each other till it’s just incorporated and STOP. The batter doesn’t have to be perfectly smooth and it won’t because of the banana, you just need to not see flour streaks

9. Butter and flour a loaf pan and pour your mixture into the prepared pan

10. Bake for 40 minutes or until a knife inserted comes out clean (I’ve never had to bake this recipe for more than 42 minutes)

11. Leave the banana bread to cool in the pan for about 10 minutes and transfer to a wire rack, plate, whatever you like

 I like a slice of warm banana bread so I usually slice into it once it has cooled to the touch but still a bit warm on the inside.