Easy Peasy Banana Bread
User Reviews
4.9
42 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
16 slices
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Calories
201 kcal
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Course
Dessert, Snacks, Cake, Baked Goods
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Cuisine
British
Easy Peasy Banana Bread
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Super light and airy AND really moist AND it really tastes of bananas, without being overly sweet or cloying. Seriously, this Easy Peasy Banana Bread is insanely delicious – quite possibly the best banana bread ever!
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Ingredients
- 150 g unsalted butter melted (See Note 1)
- 200 g self-raising flour I use brown, but this works equally well with white self raising flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt (See Note 1)
- 150 g light soft brown sugar
- 2 large eggs
- 4 ripe bananas mashed
- 50 g mixed seeds or nuts (optional)
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Put the butter in a small saucepan and melt gently on a very low heat. When all the butter is melted, turn off and leave to cool for a few minutes.
- Line 2 small (1lb) loaf tins with loaf tin liners or greaseproof paper. (See Note 2.)
- Next, tip the flour into a large bowl and add the bicarbonate of soda, salt and sugar. Stir to combine.
- Peel the bananas and rip them into chunks. Place the banana chunks in a small bowl or jug. Use a potato masher to mash them roughly, then add the eggs and stir to combine.
- Tip the eggs and banana mixture into the dry ingredients and stir thoroughly until you have a thick batter. Add the cooled melted butter and stir well.
- Finally add the seeds or nuts, if you are using them, and stir once more until the seeds are evenly distributed.
- Divide the mixture equally between the 2 loaf tins and cook the banana bread in your preheated oven for 45 minutes. Check they are cooked by inserting a skewer (or teaspoon handle) into the middle of your banana bread. If they are done, the skewer will come out clean. If not, cook your banana bread for a further 3 minutes and check again.
- When your banana bread is cooked, remove from the oven. Allow to cool for 5 minutes, then remove from the tin. Peel off the liners / greaseproof paper and cool on a wire rack… or enjoy while it is still warm!
Notes
- You can use salted butter instead of unsalted butter + salt, if you prefer.
- For best results use loaf tin liners. If you don't have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
- You can use salted butter instead of unsalted butter + salt, if you prefer.
- For best results use loaf tin liners. If you don't have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
119mg
(5%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
283IU
(6%)
Vitamin C
3mg
(3%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 119mg | 5% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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