Banana bread recipe

Our banana bread recipe pays tribute to the beloved British bake. 

For a delicious banana bread that comes out right every time, try this recipe. Simple and satisfying, this banana cake recipe is the perfect way to use up overly-ripe bananas, resulting in a soft, banana-rich sponge that is sure to be scoffed up. For an extra twist of flavour, we’ve added a dash of allspice and a handful of dried fruit. You could also add chocolate chips or nuts to add some texture, whilst a spoonful of cinnamon works well too. Slice up and enjoy with a proper cup of tea or toast after it’s cool and slather on some butter.

Ingredients

• 75g (3oz) butter or margarine
• 100g (4oz) soft brown sugar
• 1 egg, beaten
• 2 large ripe bananas
• 225g (8oz) self-raising flour
• 1/2 tsp ground allspice and a pinch of salt
• Handful of dried fruit (dates are good) or chopped walnuts (optional)

Method

1. Preheat the oven to 190C, gas 5. Cream the butter and sugar together in a large bowl until fluffy then beat in the egg gradually.
2. Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.
3. Spoon into a greased and lined loaf tin and bake in the centre of the oven for 35-40 mins, or until a skewer inserted into the centre comes out clean.
4. When cooked, leave the banana bread in the tin for a few mins before turning out to cool on a wire rack.
5. Serve the banana bread sliced, spread with butter or margarine.

Top tip for making banana bread:

You can freeze brown bananas and then defrost and use in your banana bread. They’ll taste just as good.

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