Easy Banana Bread Recipe
Baking in Spring 2020 called - they want their Banana Bread recipe back!
In all seriousness, I don’t think there’s been a household this Spring/start of Summer that hasn’t baked a banana bread. ‘People were clearly ordering too many bananas’ the world said - when actually, it’s more the fact that it’s one of the easiest bakes to do without needing ten hundred different ingredients in your cupboard!
And just like the rest of us normal folk who want an easy bake without the frills, you can bet I was making one every other week at the start of lockdown. So I thought I’d share the simple recipe I use which has never failed me. And tastes delicious!
INGREDIENTS
140g Butter (softened)
140g Caster Sugar (granulated is fine too)
140g Self Raising Flour
2 Eggs (beaten)
2 Bananas (mashed)
1 teaspoon baking powder
Optional - Handful of Chocolate Chips
METHOD
Pop your oven on to 180C/160C fan and either butter yourself a loaf tin or line it with baking paper (ideally a 2lb tin).
Mix together your 140g softened butter and 140g sugar until it’s light and fluffy, and just as you’d expect. In a mug beat your two eggs together, before slowly adding into the mixture. Stir until mixed it.
Sieve in your 140g flour and 1 tsp baking powder, making sure to mix inbetween for better consistency. Once this has all been mixed in, add in your mashed bananas and a handful of chocolate chips.
Pour the mixture into the tin and pop in the oven to bake for 30 minutes. My oven normally requires an extra five minutes on top of that, but I’ll always do 30 minutes first and check with a knife. If your knife comes out clean, then your cake doesn’t need any longer, but if it’s still slightly wet then pop it back in for another five minutes or so.
Leave to cool in the tin, before removing it to your desired serving board. Sometimes once it’s cooled, I’ll even drizzle some melted chocolate on the top for extra chocolately goodness.
Serve with a cup of tea - and enjoy!
