Banana bread has always been a popular classic, however in 2020 the delicious baked good seemed to take over the internet. Whether you were scrolling through social media or reading articles, banana bread was being mentioned everywhere. Perfect for cutting back on food waste, when you notice the bananas in your fruit bowl are no longer up to standard you know it’s time to make this delicious sweet treat. The rise in popularity of the banana bread grew and with that came competition, expert and novice bakers alike have been taking a stab at creating the best possible loaf. This customisable recipe is sure to please most, with optional and interchangeable ingredients you can tailor this exactly to your liking.
4 ripe bananas, the riper the better! This will add moisture to the bread whilst providing the best possible flavour.
300g plain flour
100g caster sugar
100g brown sugar, plus an extra teaspoon for sprinkling on the top
1tsp baking powder
2 tsp vanilla
3 tbsp coconut yoghurt, perfect for adding a subtle coconut taste and lovely moist texture
1 tsp cinnamon
100g choc chunks, raisins, or nuts (pecans or walnuts work particularly well)
1. Preparation: heat oven to 180C/160C fan/gas 4, butter your loaf tin and line with non-stick baking paper
2. In a large mixing bowl whisk together the butter and sugar until you have a light and fluffy mixture
3. Add in the eggs and vanilla extract
4. Mix in the coconut yoghurt one tbsp at a time
5. Mash 3 of the 4 bananas and gently add to mixture
6. Slowly mix in the baking powder, cinnamon and flour (make sure you use a sieve). Stir the batter until all ingredients are combined and no dry spots remain, you need to be gentle with the batter at this point so a wooden spoon is the perfect choice. The batter should have a lumpy appearance, try not to over-mix it.
7. Fold in your chocolate chunks, raisins, or nuts and lightly combine.
8. Decoration: pour the mixture into your loaf tin and spread evenly. Depending on your preference you can either cut your final banana in half lengthways or slice the banana into approximately 2cm pieces to arrange neatly on the top. Sprinkle some brown sugar over the banana to create a sweet and crunchy texture.
9. Bake for 40 minutes. Check at 5-minute intervals in the last 15 minutes of baking. Stick a skewer or toothpick into the centre to check if it’s ready. If the skewer comes out clean, or only has a crumb or two attached, it’s ready to take out of the oven.
10. Leave to cool for ten minutes, then cut yourself a slice and enjoy!
Top tips: Avoid placing your loaf in the fridge, this will dry it out. Instead place on a plate, cover with cling film and leave at room temperature. This will keep it fresh for up to 3 days. If you have over-ripe bananas but you don't have the time to make a banana bread, place the bananas in the freezer to use later.