Can you believe that, up until about a year ago, I had never tried banana bread? I know, I’m appalled, too. But then a friend of my brother’s brought home a piece of homemade banana bread. I had a taste and… I saw the future. And it was filled with me making banana bread on a regular basis.
Not only is this perfect comfort food, it’s also really easy to make and you can get away with calling it somewhat healthy (hey, there are four bananas in this thing). If that’s not destiny calling you to make banana bread, I don’t know what is.
Prep time: 15-20 mins | Cooking time: 60 mins
- 1/2 cup or 100g butter
- 1/2 cup or 75g caster sugar
- 1/2 cup or 75g brown sugar
- 2 eggs, beaten
- 4 bananas, crushed
- 1 1/2 cups or 200g flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Step one: Leave the butter out of the fridge for a bit to soften, then add it in with the caster sugar and the brown sugar.
Step two: Add your eggs and your crushed bananas to the mixture. Combine well. Add a teaspoon of honey here and there as you go along. Up to you how much you use!
Step three: Sift together your flour, salt, and soda. Add to creamed mixture, then add in your vanilla.
Step four: Grease and flour a cake tin, then pour the mixture in.
Step five: Bake at 350°F or 180°C for 60 minutes.
Step six: Profit. Seriously, go forth and stuff your face.
The thing about banana bread is that it’s so versatile, and once you get the hang of the basic recipe, you can go all out with it. You can add wallnuts, berries, chocolate, whatever you want! But I find the basic, nay, classic banana bread is still my favourite.
The cake keeps well for about a week, but it’s usually gone within 3 days. If you have other people living in the house, prepare to fight.