Possibly the best-ever banana bread
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
1 loaf
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Cuisine
American
Possibly the best-ever banana bread
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A recipe that could be the very best banana bread recipe.
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Ingredients
- 4 very ripe/overripe bananas 380gms
- 4 large free-range eggs
- 2 Tbsp milk any kind
- ½ cup sunflower oil or other neutral oil
- 3/4 cup or 160grams coconut sugar or brown sugar muscovado / Demerara
- 2 cups cake flour / 290grams
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt yip, a whole teaspoon of table salt
Topping
- 2 - 3 Tbsp coconut sugar or 2 Tbsp regular dark brown sugar of your choice
- a handful of walnuts roughly chopped (a little more than ¼ cup)
- Sprinkle of sea salt flakes such as Maldon
Instructions
- Preheat the oven to 180C / 350F and line a medium-sized loaf tin with parchment paper.
- In a large bowl whisk the bananas until soft (this will happen easily), then add the eggs, milk, oil, and sugar. Whisk until well combined.
- Sift the flour, baking powder, baking soda and salt into the wet mixture and gently fold until it's incorporated.
- Empty this into the lined baking tin and top with the additional sugar, chopped walnuts, and sea salt flakes. Bake for 50 - 60 minutes until golden and baked through. To test if it’s done, insert a sharp knife into the thickest part of the loaf and if it comes out clean it's done. If necessary, loosely cover the loaf with tin foil from about halfway through to prevent over browning.
- Allow this to cool in the tin for a while and then remove to cool on a wrack.
Notes
- *You can use self-raising flour, just leave off the baking powder and baking soda if you do
- Short-Term Storage (Up to 3 Days)
- Long-Term Storage (Up to 3 Months – Freezing)
- Keep banana bread at room temperature in an airtight container or wrapped in plastic wrap.
- Store in a cool, dry place away from direct sunlight.
- For extra freshness, place a paper towel in the container to absorb moisture.
- Wrap the whole loaf or individual slices tightly in plastic wrap, then in aluminum foil or a freezer-safe bag.
- Label with the date and store in the freezer for up to 3 months.
- To thaw, leave at room temperature for a few hours or warm slices in the microwave for 20–30 seconds.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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