The Softest, Fluffiest Banana Bread
This is one recipe that you need to add to your utility belt. Classic banana bread is often a crowd pleaser and just so happens to use up those bananas that were left on the side for a little to long (double win!).
Now, no doubt you have seen plenty of banana bread recipes during the first round of lockdown but this is the one that will triumph over the rest. The perfect crust with a delicious, soft and, dare I say it, moist middle. Slather some honey on it and you have just upgraded and already fantastic loaf.
In this post:
Banana Bread (extended)
Tips for the best banana bread
The key to this recipe is to make sure you really beat the butter and sugar until it is super fluffy—it is also best to get your eggs at room temperature so the mixture doesn't curdle. If you forget to take your eggs out the fridge, just place them in some warm water for around 10 minutes. This will speed up the warming process.
Using brown bananas are perfect for this recipe but you can use yellow ones, you just won't have a strong banana flavour.
Leaving the banana bread to cool in the tin stops the banana bread from drying out and keeping that banana bread soft and— dare I say it— moist.
I like to keep my bananas slightly chunky to give a bit of extra texture to the banana bread. You don't need to do this but i do think it adds an extra something.
What happens if the batter splits?
Well it's not going to be disastrous but it might not be as fluffy as you might have hoped. When a mixture curdles it means that you have gotten rid of most of the air that you worked so hard to get into the butter and sugar.
I can tell you, from experience, that even if the batter for this recipe curdles it will still be delicious. It is a bread so it will be just fine if its slightly denser, it's a different story when it comes to a Victoria sponge.
Banana mashing hacks!
Ok, maybe just one hack rather than multiple ones but it's still a good one. Did you know you can mash your bananas in your electric mixer? Just chuck them in with the paddle attachment and set it going. Leave it going until you get the texture that you want whether it be slightly chunky or completely smooth.
If you don't have a stand mixer, you can still do this with an electric hand mixer. No more hurting your hand mashing bananas with a fork!
Can I freeze banana bread?
Banana bread freezes really well and this banana bread is no exception. Freeze your banana bread as a whole loaf or as slices, whichever is best for you, by letting it completely cool. Once cool, wrap it tightly in cling film and then place in a freezer bag. Now that your banana bread is all snug, it can go in the freezer for 2-3 months.
Flavour inspiration and ingredient substitutions
Like many recipes this one also allows for a little creative license. What you add or change can only help to put your own creative spin on the recipe.
Chocolate banana bread— keep everything the same but just add 80g of chocolate chips. Stir the chocolate chips into the flour before adding them to the batter.
Nutty banana bread— same with the chocolate banana bread, stir 80g of your chosen chopped nuts to the flour before adding to the batter.
Peanut butter and chocolate banana bread— to get that awesome peanut butter flavour to come through you'll need a completely different recipe. But never fear, I've got you covered with my Peanut Butter and Chocolate Banana Bread Recipe.
Fruity banana bread— Unfortunately, you can't add fresh fruit to this recipe because you'd end up with a soggy, dense mess but that doesn't mean you can't use fruit at all. Dried or freeze dried fruit can be folded in to the batter to give you a fruity banana bread. If using dried fruit, use 80g. If using freeze dried fruit then only use 40g.
Health facts
Bananas are a great source of potassium. They also contain a whole bunch of vitamins that help maintain a healthy immune system, aid with metabolism and cognitive function. Bananas pack a whole lot of goodness.
So without further ado, here is the recipe. Have fun baking!
Banana Bread
Prep Time 10-15 minutes
Cook Time 50-60 minutes
Serves
8-10
200g Salted Butter, softened 100g Light brown sugar sugar
100g Caster sugar 2 Eggs, beaten 2 Bananas, mashed 200g Self-raising Flour 1 tsp Baking Powder
Making the banana bread
Preheat oven to 200C/180C fan. Grease a 2lb loaf tin and line the base and sides with baking parchment.
Beat the butter and sugars together until light and fluffy.
Gradually add the eggs. If the mixture begins to curdle at this point add a tablespoon of the flour to bring it back together. Mix in the mashed bananas. Sieve in the flour and baking powder and then fold the batter until fully combined.
Baking the banana bread
Pour into the prepared loaf tin and bake for 50-60 minutes until a skewer comes out clean when the cake is poked in the middle. Cool completely in the tin before enjoying.
If for some reason you cannot eat the loaf fast enough, you can freeze it for a month. Just wrap it tightly in cling film and you're good to go.
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