With as little as 30 mins prep time, this easy banana bread recipe is perfect for using up overripe bananas. Matched with cupboard essentials, flour, sugar, bicarb and vanilla extract, you’ll only need to pop to the shop for a few extras. Cooked in a loaf tin the outcome is a moist, sweet bread, enjoyed by all.
- 285g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g butter, plus extra for greasing
- 225g caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
First off you need to preheat the oven to 180C/350F/Gas 4.
Next weigh the flour and sift into a large mixing bowl with the bicarbonate of soda and salt.
In a different bowl, cream the butter and sugar together until light and fluffy.
Mash the bananas in another bowl using a fork, add to the butter and sugar mixture, along with the eggs, buttermilk and vanilla extract.
Now you need to fold the mixture and the flour together. You’ll be left with a mushy cakey mix read to pour into a baking tin. Make sure you grease the tin and line with baking paper. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving. Enjoy! 👌