If you have overripe bananas lying around, don’t throw them in the trash. Make this easy banana bread instead!
We love eating a slice with a thick spread of butter, but others might enjoy a slice with some peanut butter, jam, cream or chocolate spread. One of our readers enjoys it with a dollop of Marmite.
It doesn’t matter how you prefer it, all that matters is that there is always a freshly baked loaf at hand.
If you loved this recipe, then you will also enjoy this healthier, no-grain banana bread.
Recipe and styling by Vanessa Marx
Photograph by Bruce Tuck
Fluffy banana bread
- 240g (2 cups) cake flour
- 2,5ml (½ tsp) baking powder
- 3,75ml bicarbonate of soda
- 2,5ml (½ tsp) salt
- 115g (½ cup) unsalted butter
- 200g (1 cup) sugar
- 2 eggs
- 5ml (1 tsp) vanilla extract
- 60ml (¼ cup) milk
- 2 very ripe bananas, peeled and mashed
Preheat the oven to 180°C. Grease a 10 x 20cm loaf tin.
Sift together the cake flour, baking powder, bicarbonate of soda and salt.
Using an electric mixer, cream together the butter and sugar.
Add one egg at a time to the butter mixture, beating in between each addition.
Add the vanilla extract and beat until mixed through.
Add half of the sifted dry ingredients and half of the milk, and mix lightly. Add the remaining dry ingredients and milk, and mix again.
Mix the banana into the batter until smooth and well combined.
Pour the batter into the prepared loaf tin and bake in the preheated oven until golden brown and firm in the centre, about 50 minutes. Leave to cool before removing from the loaf tin.