Warning: Not for those who don’t like bananas! A really simple recipe for Banana Bread, ideal for a breakfast treat or snack any time of the day. A great way to use up any old bananas!
Banana Bread is such a good recipe to have up your sleeve. I don’t know about you, but at the end of the week we always have a few bananas left in our fruit bowl, abandoned as the week goes on due to their ever growing brown spots. This recipe is one of my favourites as you have to use old overripe blackened bananas – they have a much stronger banana flavour and of course are much sweeter, which is just perfect for Banana Bread. I much prefer bananas on the green side for eating, so I find this recipe transforms your bin worthy bananas into something utterly delicious; a moist, dense cake where the banana flavour is the star, compliment by crunchy walnuts scattered throughout.
As mentioned, the main reason for using old, blackened bananas is the sugar content. The blacker the bananas, the sweeter and more mashable they are, which is ideal for this recipe. The recipe actually has a relatively low added sugar content, because the natural sugars in the banana make up for it big time. If you don’t have ripe enough bananas for this recipe you can cheat and speed up their ageing process by baking them, skin on, in the oven for about 10 minutes until black all over and very squidgey.
I’ve made this banana bread very simply, with ingredients you almost certainly have in your cupboard. Unusually for me there are no surprising ingredients, no long list of spices, no twist on a classic. Instead this is as pure a Banana Bread recipe as you can get – the only addition being walnuts (as I think every great Banana Bread has to have texture!). You could use any nuts you like, pecans would also work well.
I really enjoyed eating this as a breakfast treat, just cold and thickly sliced. It felt naughty, but everyone needs a treat every now and then… as I seem to tell myself every weekend!
Takes 20 minutes, plus baking and cooling time. Makes 10 generous slices.
- 120g walnuts, roughly chopped
- 100g dairy free butter
- 150g soft brown sugar
- 2 large eggs
- 2 tbsp non-dairy milk
- 3 ripe bananas
- 225g plain flour
- 1 tsp baking powder
- Preheat the oven to 170 degrees and line a medium sized loaf tin with baking paper.
- As the oven is warming up, toast the nuts in there for about 10 minutes until golden brown and smelling tasty.
- Melt the butter and leave aside to cool slightly.
- With a hand whisk, quickly beat together the melted butter and sugar until slightly paler in colour.
- Whisk the eggs and milk into the batter one at a time until smooth.
- Peel the bananas into the batter and mash with the whisk or a fork. Mash them as smooth or lumpy as you like; it’s completely personal preference.
- Using a spatula, fold the flour, baking powder and nuts into the batter until all the flour has been incorporated.
- Gently pour the batter into your prepared cake tin, and bake for about 1 hour until well risen, golden brown, and a skewer comes out clean from the centre.
- When baked, leave to cool for 10 minutes in the tin – and then a further 15 minutes on a wire wrack – still in the baking paper (tip: this helps keep it moist).
- Slice either warm or cold, and spread (fake!) butter on a slice if wished.