Banana bread is a versatile, thrifty baked good that keeps well and pairs easily with various accompaniments. While technically a loaf-shaped cake, its appeal lies in the natural sweetness of the fruit. It offers a more heart-friendly option than heavy fried alternatives, making it a popular choice for home bakers looking for a simple treat.
Selecting and Preparing the Fruit
The success of this recipe depends entirely on the ripeness of the bananas. Green or yellow fruit will not provide the necessary sweetness or texture. The skins must be predominantly brown, and the flesh inside should be soft. If your bananas are not yet ready, you can accelerate the process by placing unpeeled fruit in a paper bag and leaving it in a warm spot, such as a sunny windowsill or near a boiler cupboard.
Once the bananas are ready, peel them to get a net weight of 350g. Remove any stringy bits running down the sides and discard hard black bits, provided the fruit does not smell rotten. Chop approximately two-thirds of the bananas, weighing about 230g, into chunks and place them in a bowl. Set the remaining third aside for later.
To achieve the right texture, anchor the bowl on a damp cloth or silicone mat to prevent slipping. Mash the first batch of banana chunks until smooth using a fork or potato masher. Then, add the reserved bananas and mash them more roughly. This technique leaves larger lumps in the batter, adding textural interest to the finished loaf.
Combining Ingredients and Baking
Preheat your oven to 200C, 180C fan, or gas mark 6. While the oven heats, prepare your additions. If using 50g of shelled walnuts, cashews, peanuts, or pecans, toast them lightly on a tray until they smell nutty. Be careful not to burn them. Once cooled, roughly chop the nuts. Alternatively, you can use 50g of chocolate chips, adding them later in the process.
Melt 50g of unsalted butter in a small pan or microwave and let it cool slightly. You can substitute this with a dairy-free alternative, neutral oil, or coconut fat, though note that the recipe contains eggs. Lightly grease a 21cm x 9cm x 7cm loaf tin, often sold as a 1lb tin, with butter or another neutral fat. Coconut oil adds a tropical note, while olive oil works if that is what you have on hand.
In a separate bowl, sift together 180g of plain flour, 2½ teaspoons of baking powder, and between half and one teaspoon of salt. In a third, larger bowl, combine 160g of soft light brown sugar with the melted butter. Soft light brown sugar is preferred for its toffee-like flavor, but white, demerara, or muscovado sugar are acceptable substitutes.
Beat two eggs and add them to the sugar and butter mixture. Whip the mixture with electric beaters or a whisk until it becomes caramel-colored and puffy. Using a large metal spoon, fold in half of the mashed bananas, followed by half of the flour mixture. Repeat this layering process, folding in the remaining bananas and flour. Finally, fold in the toasted nuts if you are using them. This method helps keep as much air in the batter as possible.
Spoon the mixture into the prepared tin and bake for about an hour. The bread is done when the top is golden and a skewer inserted into the center comes out clean. Leave the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
The finished banana bread keeps very well when wrapped in paper. It can also be frozen for up to three months, making it an excellent option for meal prepping or saving leftovers for later.
Source: The Guardian
