The best, easy banana bread recipe. You can make it with 1, 2, 3 or 4 bananas depending on what you've got. I use oil to make it a simple bowl-and-spoon affair but you can use melted butter if you prefer. Plain flour and a dash of bicarbonate of soda make the cake rise but
Course Quick Breads (Non-Yeasted) & Scones
Cuisine American
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12slices
Calories 221kcal
Ingredients
1 to 4ripebananas
natural yogurt or milk
150g(3/4 cup) granulated, caster or light brown sugar
100ml(1/3 cup + 1 tbsp) oil
2eggs
250g(2 cups) plain white flour (all-purpose flour)
1tspbicarbonate of soda (baking soda)
1/4tspfine table salt
Instructions
Preheat the oven to 180°C and line a 2lb loaf tin with baking paper.
Peel the bananas and place onto a cutting board or plate. Mash with the back of a fork until smooth. Scrape the mashed banana into a measuring jug.
1 to 4 ripe bananas
Add yogurt or milk to the jug until you reach the 250ml line (i.e. the '1-cup' line). If you only have scales, weigh how much mashed banana you have and then add yogurt until you reach 250 grams total. If you have 250ml/250g of mashed banana - you don't need to add any yogurt or milk!
natural yogurt or milk
Tip the contents of the jug into a large bowl. Add the sugar, oil and eggs then mix well until combined.
150 g (3/4 cup) granulated, caster or light brown sugar, 100 ml (1/3 cup + 1 tbsp) oil, 2 eggs
Add in the flour, bicarbonate of soda and salt. Stir together until no dry patches remain.
250 g (2 cups) plain white flour (all-purpose flour), 1 tsp bicarbonate of soda (baking soda), 1/4 tsp fine table salt
Pour the batter into the prepared loaf tin and bake for 45-60 minutes, until a toothpick (or use a piece of dry spaghetti!) inserted into the centre of the cake comes out clean. If the cake is starting to brown too much on top but is still gooey in the middle, cover it with a piece of foil to prevent the top burning.
Tip the baked cake out onto a wire rack and leave to cool completely before slicing and serving.
Store in an airtight container at room temp for up to 5 days.