Nothing beats a freshly baked, warm and soothing banana bread. This recipe is a one-bowl wonder.
Minimum mess and quick to make and a great one to get the kids to help with.
It bakes a satisfying, moreish bread to be eaten straight away or after a couple days it is delicious sliced and fried in a bit of butter then served with a scoop of vanilla ice cream.
- 125g unsalted butter, room temperature
- 125g unrefined golden caster sugar
- 2 free-range eggs
- 4 smallish, ripe bananas
- 1/2 teaspoon good quality vanilla essence
- 175g plain flour
- 2 level teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon blue poppy seeds
- Set your oven to 170c.
- In a blender, cream together the caster sugar and butter and when it is well mixed and smooth, keep the motor running and add the eggs, one at a time allowing each egg to get fully combined before adding the next.
- Peel and roughly chop the bananas and add them to the blender, along with the vanilla essence and give it a good blitz so the bananas have smashed down and all is mixed well.
- Weigh out the flour and add to the blender along with the blue poppy seeds, baking powder and bicarbonate of soda.
- Given it quick blitz so the flour is well combined.
- Butter or line a bread tin and pour in the banana mix.
- Bake the bread in the middle shelf of the oven for 45-55 minutes.
You will know when it’s done when it has risen slightly and it’s golden brown and when pierced with a skewer it comes out clean.
Leave the bread to cool in the tin for 5 minutes then either turn out onto a rack and allow to cool or tuck in!
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