Banana bread is a delicious treat that can be enjoyed for breakfast or at teatime with a nice cuppa - or at any time of the day, really. It’s so versatile, it can be enjoyed warm, toasted, or at room temperature and with any preferred add-ins, such as chocolate chips, nuts or dried fruits. Jamie Oliver ’s take on this beloved classic simplifies the process to create a “super-easy” recipe that is ready in one hour and 15 minutes.
Serving 12, this loaf is perfect for sharing and even baking with kids, which “gives them a better chance of being healthier and happier in the long run,” said the chef in his website. The author and restaurateur recommended freeing overripe bananas for later use, as they defrost and are ready for baking into a cake in around one hour. Jamie Oliver's banana bread recipe 125g unsalted butter, plus extra for greasing (at room temperature) Two large free-range eggs Four ripe bananas Two tablespoons runny honey Two tablespoons unsweetened apple juice 250g self-raising flour, plus extra for dusting One big pinch of ground cinnamon optional: 50g pecans Preheat your oven to 180oC (350oF) or gas mark 4.
Lightly grease a 1-litre loaf pan by brushing the base and sides with butter—using a crumpled piece of kitchen paper works well for this. In a large mixing bowl, cream the softened butter with a wooden spoon until smooth. Add the eggs one by one and continue to mix.
The batter may look a bit lumpy at first, but don't worry—it will come together.
