While under lockdown, for some reason, Banana Bread has become the de rigueur recipe to make. Why? I’m not really sure. Maybe people bought excess bananas and didn’t use them all (in which case, don’t stockpile, it’s naughty!). Maybe it’s because it’s super easy to make? Or maybe it’s just because it’s really tasty? Or maybe all three? Whatever the reason, Banana Bread is great to make at any time, not just under lockdown!
While there are many Banana Bread recipes out there, and all of them are great, this one is mine! I like to lift my banana bread up with the addition of some spices and chocolate chips – but if you just want regular banana bread then you can simply leave these out!
Banana BreadPrint Recipe
- 2 or 3 overripe Bananas
- 225g Self-Raising Flour
- 1 Tsp Baking Powder
- 175g Caster Sugar
- 125g Butter, softened
- 2 x Eggs
- 2 Tbsp Milk
- 1/2 Tsp Mixed Spice (Optional)
- 1/2 Tsp Cinnamon (Optional)
- 1/2 Tsp Ground Ginger (Optional)
- 75g Chocolate Chips (Optional)
Preheat an oven to 180°C/350°F/Gas Mark 4.
Place the softened butter and caster sugar into a bowl and beat together until pale in colour and fluffier in texture.
Crack in each egg, one at a time, and beat into the butter and sugar until smooth and creamy.
Add in the flour and baking powder and mix until well combined.
Mash your bananas up with a fork in a separate bowl, then add into the rest of the mixture and combine well.
Add in your spices and chocolate chunks and fold into the mixture.
Tip your mixture into a greased 1lb (450g) loaf tin, and place into the oven to bake for 1 hour or until a skewer comes out clean.