Banana bread is an old fashioned tradition that you would usually have served up at your grans house after a family roast dinner on Sunday. It honestly is not appreciated enough, the texture is bouncy, soft and spongy. The flavour is incredible, although it has the name bread in it, I have it as a dessert with some custard on top! That being said it can be eaten as part of a breakfast with some fruits. It Is not clear where this traditional bread originated but it has been around for many years and is very popular. You can usually find fresh banana bread in your local bakery in England.
I discovered my love for banana bread when I was collecting some over ripe bananas from an app called ‘Olio’ - On the app people give away food for free to be used instead of it being wasted. I experimented with the kids putting these ingredients together and we got the best banana bread I’ve ever tasted! Ryan even ate a whole loaf to himself!
- Over ripe bananas (4)
- Plain flour (2 cups)
- Softened Butter (115g)
- Baking powder (1 teaspoon)
- Cinnamon (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Light brown sugar (120g)
- Natural yoghurt (80g)
- Vanilla extract (1 teaspoon)
- Eggs (2)
- Preheat oven to gas mark 4 (350F)
- Start by mashing up your bananas in a bowl until they are a smooth batter texture.
- In another bowl soften the butter and sugar together until well combined. Add one egg at a time to the mixture and whisk well.
- Once your eggs, sugar and butter are combined slowly mix in the mashed bananas and vanilla extract.
- Add your baking powder, salt, cinnamon to the flour and mix well.
- Add the dry flour mixture into your wet ingredients and mix well until all is combined. You should have a smooth cake like batter.
- Grease a loaf tin or two and pour in your mixture, pop into the oven for 65 minutes, then allow to cool for 10 minutes before tucking in! Enjoy.