If Twitter is anything to go by right now, it appears that the whole of the UK is baking banana bread as we’re approaching the end of week two in lockdown. I’ve had this all-in-one recipe scribbled in the back of my recipe notebook for years so I’m not sure where it originally came from.
We make it about once a month so thought it’s the ideal time to share it with you. If you haven’t made banana bread before, this recipe is a really good place to start; it makes a nice moist loaf and we often adapt it by adding a handful of walnuts, chocolate chips or whatever else we fancy/have in the cupboard.
200g plain flour
200g caster sugar
1 tsp vanilla essence
3 ripe bananas
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 – Pre-heat over to 180 degrees (160 for fan oven) and line a loaf tin
2 – Mix all of the ingredients together in a large bowl until smooth
3 – Bake for approx one hour until spongey
4 – Leave cool and enjoy.
*keep in an airtight conditioner for up to one week. Can freeze in slices for up to three months.