Moist and seriously banana - y in flavour, this quick and easy cake will make you come back for seconds in no time at all!
Banana bread is so simple to make but many breads can be dry, bland and cardboard like.
When you are looking forward to a nice slice of banana bread from a cafe and you discovered that it is, well yucky, you feel disappointing, don't you?
Well, this recipe is 100% foolproof and and uber easy to make (and eat!).
All great banana breads start with extremely ripe bananas.
I don't mean perfectly yellow bananas, a snack-time staple.
I mean bananas which are completely brown with no yellowness in sight!
Super ripe bananas make the difference to a slight or amazing flavour in your bread.
I prefer the amazing flavour.
I am a banana fiend! ☺
At the start of the week, buy a couple of large bananas and just leave them on the counter until the weekend for a perfectly ripe banana treat.
Also, if you have bananas that are too over-ripe for your liking or they are going very brown, throw them into the freezer, skin and all.
In the mood for banana bread? Simply defrost overnight in the fridge and you have super ripe bananas, ready to go!
Oil, brown sugar and the bananas just make this fruity bread so darn moist!
I used oil instead of butter as I wanted the full moistness which oil delivers well.
I could of used melted butter but the flavour of the butter wouldn't of shined through the intense banana flavour. I didn't think it was necessary, it would just add extra and unwanted fat.
Brown sugar gives this amazing bread a hint of caramel and it's beautiful golden colour.
I love to use brown sugar in cakes and bakes, it is unrefined unlike it's white sugar counterpart. It really does make this bread even better!
The best thing about this recipe is that you can personalise it to your taste.
Go nuts and add some pecans, add some chocolate. Even throw in some peanut butter.
The world is your oyster!
Posted by Eve
Makes one x 900g loaf/ serves 8 - 10
- 60ml Oil
- 60g Soft light brown sugar
- 60g Caster sugar
- 1 Egg
- 250g Ripe bananas, mashed
- 130g Plain flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease, line and flour a 900g loaf tin.
- Beat the oil and sugars together well until combined. Add the egg and whisk in well until fluffy in texture and colour.
- Add the banana, flour, soda and yogurt and fold in gently. Fold until the mixture is uniform in texture and appearance.
- Pour into the prepared tin and make a small indent in the middle of the batter, like a trench. Bake for 45 - 50 minutes until dark golden and when a skewer is inserted, it comes out clean. Leave to cool in the tin for 20 minutes before tuning out on to a wire rack.
- Serve warm or cooled with coffee
This bread should be stored in an air-tight container for up to 1 week at room temperature.