A good banana bread is easy to make which is perhaps why it’s become a staple in every home baker's repertoire. Loved for its intense flavour and minimal ingredients , banana bread is the perfect blend of cake and a sweet bread . And it’s what makes it so versatile according to Helen Rothwell, a member of the BBC Good Food community.
Sharing her clever recipe for this fruity bake online, Helen described her egg and dairy-free recipe as “the perfect breakfast treat to enjoy with your morning cuppa”. While delicious on its own, she suggested that the versatile loaf can also be served sliced and toasted with a slathering of peanut butter on top. Banana bread recipe Three large black bananas 75ml vegetable oil or sunflower oil, plus extra for the tin 100g brown sugar 225g plain flour (or use self-raising flour and reduce the baking powder to two heaped tsp) Three heaped tsp baking powder Three tsp cinnamon or mixed spice 50g dried fruit or nuts (optional) Unlike many banana bread recipes, this one relies on black bananas rather than those that are just spotted brown or slightly overripe.
This is important to follow as the fruit is responsible for binding together the mixture in the absence of eggs, said Helen. She said that using black bananas that are still edible (not mouldy or rotten), creates a “beautifully moist” texture when baked. Before making the batter, heat the oven to 200C/180C fan/gas 6.
Mash the three large, black peeled bananas with a fork, then mix wel.
