Banana bread
This is what the fruit bowl's last bananas are for — the blacker the better. We bake it most Sundays and it never survives past Monday.
Moist, just-sweet, with a proper crusty edge. One bowl, no mixer, and the batter forgives a lazy stir.
Ingredients
- 3 ripe bananas, mashed
- 75g melted butter
- 150g plain flour
- 100g soft brown sugar
- 1 egg
- 1 tsp bicarbonate of soda
- Pinch of salt · cinnamon if you like
Method
- Heat the oven to 180°C fan and line a 2lb loaf tin. Mash the bananas in a big bowl and stir in the melted butter, sugar and egg.
- Fold in the flour, bicarb, salt and cinnamon until just combined — a few streaks are fine, overmixing makes it heavy.
- Pour into the tin and bake 50–55 minutes until a skewer comes out with a few moist crumbs. Rest ten minutes, then turn out. Best eaten slightly warm.
Kit for this recipe
A 2lb non-stick loaf tin — £7.99 at Lakelandthe shape that gives the crackly top edge
Reusable baking liner — Lakeland Magic Liner, £5.99lift-out release, no torn bottoms
A wire cooling rack — 3-tier, £22.99 at Lakelandstops the base steaming itself soggy
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