Introduction: Perfect Banana Bread.
Perfect Banana Bread! Not necessarily this recipe but banana bread in itself. Perfect in its simplicity and versatility. Although this recipe is my idea of perfect, if I do say so myself ;)
Dense, sweet, moist with a crisp crust, does it get any better?!
Follow this recipe to embark on your own adventure into the world of banana bread. Stick with me until the end and I'll run you through a couple changes for you to try.
Step 1: Getting Everything Ready.
First thing's first, pre-heat your oven to 180 degrees Celsius, around 350 Fahrenheit.
Prep your loaf pan. I use silicone so I just give it a quick spray with oil.
Pretty standard ingredients really, and very minimal utensils.
- 1c plain flour
- 1/2c self-raising flour
- 1c brown sugar
- 2tsp cinnamon
- 125g butter, melted and cooled
- 3 eggs, lightly whisked
- 2tsp vanilla
- 3 ripe bananas, mashed.
I use only a 1/2c for my measurements, one teaspoon, one fork and three bowls. Minimal cleaning is good cleaning.
Step 2: Mix
These steps are nice and easy, just mix.
- Mix the dry ingredients until there are no more brown sugar lumps. Make a well in the middle.
- Pour in the butter mixture and stir until the ingredients just come together. You don't want to over mix for fear of producing a tough loaf.
- Add in the banana, once again only mixing until it is smooth and just incorporated.
Step 3: Pour
- Pour the batter into your loaf pan and smooth the top. Try to avoid banging and moving your pan around too much, if you have any chunks in the batter this will make them start to sink to the bottom.
Step 4: So Baked, Man.
- Now bung it in the oven and bake for 45 minutes.
- Take your bread out, it should be dark on the outside but the middle should still be doughy.
-Cover with foil and continue to bake for a further 15 mins.
This will give you maximum lift from the bread and create a nice crust but allow you to continue cooking without burning the outside.
-Remove from the oven and leave to cool in its pan for 5-10 minutes then take it out to cool completely on a wire rack.
Step 5: Done!
I've tinkered with this recipe a little and have come up with some quick ideas for you to try :)
-Throw in 1/2 - 1 cup of choc chips, dried fruit or nuts.
-For a crisper crust sub out half of the brown sugar for 1/2c castor sugar (super fine sugar) and 1/4c golden syrup. I recommend melting the syrup with the butter so it mixes in evenly.
-Don't smooth the batter before baking. This will leave dark, crunchy bits of crust on top.
-Slice some banana and place it decoratively on the batter before baking.
-Serve with a maple glaze for a dessert loaf. Just melt 1/4 cup maple syrup with 1/2 cup butter then mix in 1 cup icing sugar. Drizzle over the top and allow to cool. Add a second layer for good measure ;)
-For a fluffier loaf swap the flours, so 1 cup self-raising and 1/2 cup plain.
That's the best part of banana bread, the simplest of things will give you so many different outcomes to suit everyone. I would keep your loaf in an airtight container and try to use it within three days, any longer and I think the moisture in the bread would start to make it a bit funky. It stays moist but still somehow dry by the third day, perfect for toast though!
If you give this a try be sure to leave any experiences, questions and suggestions in the comments. Enjoy and happy baking \m/