I made this recipe without the chocolate and walnuts because my dad likes it plain to have before he goes to work. This recipe is from 'The Great British Book of Baking' cook book, it's on page 65. The banana bread always comes out moist and spongy. I mashed my bananas into pulp because I don't like big lumps of banana, but you can leave it as lumpy or smooth as you like.
Banana Bread Recipe
Makes One Medium Loaf
250 Grams Self-Raising Flour
Pinch of Salt
150 Grams Caster Sugar
100 Grams Unsalted Butter, Melted and Cooled
2 Medium Free Range Eggs, Beaten
250 Grams Peeled Ripe Bananas, (about 3 medium bananas)
A 900 Gram Loaf Tin Greased with Butter
Optional
75 Grams Dark Chocolate, Chopped
100 Grams Walnut Pieces
- Preheat the oven to 180'C/350'F/Gas Mark 4.
- Mix the flour, salt and sugar in a mixing bowl.
- Add the melted, cooled butter and the beaten eggs.
- Roughly mash the bananas with a fork and add to the bowl.
- Add the chocolate and walnuts if using, then mix all the ingredients together with a wooden spoon until thoroughly combined.
- Transfer the mixture to the loaf tin and spread it evenly using a spatula.
- Bake in the preheated oven for 55 minutes, until the loaf is golden brown and a cocktail stick inserted into the centre comes out clean.
- Leave to cool for 5 minutes in the tin, then turn out onto a wire rack and leave to cool fully before slicing.
- Store in an air tight container.
