Dense and moist banana bread55

Posted on April 26, 2010 by ChristieBreakfast, Sweet Treats, Vegetarian

banana bread loaf

You know the best thing about this recipe? Actually, there’s two things; you don’t need an electric mixer and you only need one bowl.

So there’s no fancy cooking instruments and less washing up. Sounds like heaven to me, how about you?

My husband adores banana bread and banana cake and raw bananas. Yes, he’s a banana fan. I like sliced banana on my porridge because that’s two healthy things together, although the spoonful of brown sugar probably negates them slightly – but (for me) is a necessary evil.

I don’t have much of a sweet-tooth, but I do have a butter-tooth. Therefore, I indulge in my hubby’s craving for banana bread so I can serve it hot with lots of good quality butter; Harmonie Organic Butter being my current favourite.

banana bread slice

This recipe needs super-duper ripe bananas. The kind of ones that have gone completely black and are attracting fruit flies with a vengeance. The kind that find their way into my fruit bowl when hubby fancies banana bread (I swear he hides unripe bananas in a draw somewhere and then they mysteriously appear, along with his cravings).

The only issue I had was that I was all out of baking powder so the bread didn’t rise very much. It actually tasted very yummy (because it was so moist) but made it more cake-like than bread-like. If you want it to rise more like bread then use plain flour and a teaspoon of baking powder – I’ve made a note in the recipe below.

Don’t forget to slather hot slices with butter and enjoy with a nice cup of tea :)

Happy cooking! Christie x

Banana bread recipe

  • 125g unsalted butter
  • 3 super ripe bananas
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract or paste (only use essence if you’re desperate!)
  • pinch of cinnamon
  • pinch of cloves
  • 1 and 1/2 cups plain flour (I used self-raising flour and no baking powder, that’s why the bread is so flat)
  • 1 teaspoon baking powder
  • pinch of salt
  • handful of raw walnuts, roughly chopped (optional)

1. Preheat the oven to 175C (350F) and line a loaf tin with non-stick baking paper (or grease and flour lightly). I like using baking paper because you can leave some overhanging and then simply lift it out at the end (no mess!).

2. Melt the butter in a small saucepan and set aside to cool slightly. In a large mixing bowl (the only one you’ll use for this recipe!) mash the bananas with a fork. Add the melted butter, sugar, egg, vanilla, cinnamon and cloves and mix to combine.

3. Sift in the flour, baking powder and salt. Mix until just combined, the batter will be quick thick. Scoop into the baking tin and sprinkle with the chopped walnuts, if you’re using them.

4. Bake for 50mins to 1 hour or until a skewer inserted leaves a few crumbs. Remove from the tin and cool on a wire rack (or slice a piece straight away and slather with butter and devour! That’s what I did).

Looking for more cake recipes? Try these:

Orange and almond cake w/ orange syrup (V)
Vegan vanilla sponge cake (V, VG)
Rhubarb and coconut cake (V)
Chocolate and ricotta cheesecake (V)

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