I usually leave my recipe book at my parents house and the number of times I’ve had to ask them to take a photo of my banana bread recipe for me is unbelievable. The number of times I’ve attempted to post it here is even more unbelievable. So finally, and in keeping things short and sweet, here it is. A super amazing classic banana bread recipe that’s not too sweet, not too moist, and very banana-y. Of course you can, as usual, adapt it with many different flavours – no need for me to post it as a “oh my god new post separate recipe.” Some ideas? Maybe nut. Like macadamia and walnut. Or hazelnut and chocolate, maybe coffee and a drizzle of caramel.
Oh, and sorry, no photos (yet). I think I’ve made this too many times I’ve stopped taking photos of it but you’ll just have to trust me on this! I’ll be back, don’t run away! Update 24/9/2016: About 5 months too late but better late than never! Made a banana bread w maple and oats this arvo and thought it was about time I updated this post with some photos. A banana bread with maple and oat below, as well as some mini original loaves that I made a couple months ago.
Banana Bread | 45 – 50m @ 175°C
3-4 ripe bananas
130g melted butter (or 1/3 cup)
150g sugar (or 3/4 cup)
250g self-raising flour (or 1 cup)
pinch of salt
Optional: Other flavours such as coffee, chocolate or berries. If adding dry ingredients like nut meal, add in place of flour. (E.g. Adding 50g almond meal means you only need 200g flour)
Step 1. Mash your bananas.
Step 2. Add everything bar flour and mix.
Step 3. Mix in flour until combined. No need to fold in, it should be good to go!
Step 4. Bake and eat. Now, wasn’t that easy?