Easy Banana Bread Recipe

You know what is the one food eaten in our house all year round? Bread. And though we love a good loaf, we can never bypass a cake-bread hybrid. The only bread we make consistently throughout the year is banana bread. In summer, we eat it chilled with lashings of cold butter on top; and in the cooler weather, I love it warmed with melted butter and jam or honey. It's the bread for every season. It's so versatile and incredibly easy that anyone can make it!
Mashed nanas. The food of babes.
You must always use overripe bananas in any banana bread or cake. Simple yellow ones lack that flavour hit that you need when you bite into this scrumptious beast. Bananas aren't yellow enough? Chuck them into the freezer. They hate the cold. When I say overripe though, please know I don't mean that poor shrivelled up bastard that weeps upon your touch. There's overripe, and then there's abused and abused bananas have an ugly flavour to them. An overripe banana will look dark and spotty on the outside but will have few bruises inside, is softer than ripe bananas and could still be eaten by anyone unconcerned with appearances.

May have over softened my butter... it's still good, it's still good!

Chucking in a handful of walnuts really nudges this bread up a level but I usually freeze slices for school lunches and we have a no-nuts policy. Cling-wrap the slices, place on top of each other in a freezer bag and then store in an airtight container in the freezer for up to six weeks. In summer, we defrost them in the lunchboxes and in winter we just take them out the night before. Enjoy!

Simple Banana Bread

3 overripe medium bananas
60g softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla essence
2 large eggs
1 tsp ground cinnamon
3/4 cup plain flour
1/4 cup rolled oats
1 cup self-raising flour
1 tsp rolled oats, for decoration, optional

  1. Pre-heat oven to 180oC (160oC fan-forced) and line a 11x21cm base loaf tin with baking paper. Peel bananas and mash with a fork until smooth. Use a coffee or spice grinder to grind oats to a fine consistency.
  2. Beat butter, sugars and vanilla with a mixer until well combined. Add eggs and beat until light and fluffy.
  3. Stir in mashed banana. Add cinnamon, flours and ground oats and fold gently until just combined.
  4. Spoon mixture into the lined tin and smooth the top. Sprinkle over the rolled oats. Bake in the oven for 45mins or until lightly browned and a skewer inserted into the center comes out clean.



Follow The Coffee Devotee