Banana Bread

Ingredients

• 100g Unsalted Butter or Baking Spread (e.g. Stork)
• 150g Caster Sugar
• 2 Large Eggs
• 225g Self Raising Flour
• 1/4 teaspoon Salt
• 2 or 3 Large Very Ripe Bananas
• 50ml Milk (any milk works)
• 1/2 teaspoon Cinnamon (Optional)
• 1 teaspoon Vanilla Extract (Optional)

Method

1. Heat oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Grease and line a 2lb loaf tin. Whisk the self raising flour, salt, and cinnamon (if using) together in a bowl, and then set aside. Mash the bananas with a fork in to a smooth paste, and then set aside.
2. Mix the room temperature butter and sugar together until pale and fluffy (I use an electric hand mixer for this, but you can also do this by hand!).
3. Whisk in the eggs with a small amount of the flour.
4. Stir in the remaining flour along with the mashed bananas, milk, and vanilla extract. Mix just enough to combine the ingredients evenly. (If you didn't mash the bananas enough to form a smooth paste your mixture may be a little lumpy. This is okay!)
5. Pour the banana bread mixture in to your lined 2lb loaf tin, and smooth out until fairly flat.
6. Bake for 50 minutes - 1 hour, until an inserted skewer/knife comes out clean. (Check the banana bread from 40 minutes. If the top is browning too much then quickly cover loosely with foil. Note that the banana bread will cook slower when covered, but it will prevent the top from browning further.)

Notes

• - Store your banana bread in an airtight container at room temperature, where it will last for 3+ days!
• - I always enjoy banana bread on day 2, when the flavours have had a chance to develop, and it's nice and moist from sitting in the airtight container!
• - The cinnamon and vanilla extract are both optional, they just add a nice depth of flavour!
• - Eat enough of this banana bread and you'll get 1 of your '5 a day' ;)
• - Recipe updated 21/08/2021