Who doesn’t love banana bread? This recipe is super easy, uses pretty basic ingredients, and the result is a thick, delicious loaf that you can eat for breakfast or have as a cheeky afternoon pick-me-up. It is best served warm and I highly recommend adding mini eggs, chocolate chips, or any chocolatey treat you like!
Ingredients:
- 220g plain flour
- 2 tsp baking powder
- Pinch of salt
- 75g butter (room temperature)
- 130g brown sugar
- 2 large eggs
- 2 ripe bananas
- 2 tsp vanilla extract
- Optional: 74g bag of mini eggs or 100g milk/ dark chocolate
Instructions:
- Preheat the oven to 180 degrees, line a loaf pan with baking paper and set aside.
- In a large bowl, cream the butter and sugar together — either by hand or with an electric mixer — until it is light and fluffy.
- Add the eggs, one at a time, and beat them into the mixture.
- In another bowl, mix together the flour, baking powder and salt.
- In another, more shallow bowl, mash the bananas with a fork until they become a thick, evenly-textured mixture, and add in the vanilla extract.
- Alternate between adding the flour mixture and the banana mixture to the sugar mixture, mixing between additions, until all ingredients are well combined.
- Use a rolling pin to smash the bag of mini eggs so that they are crushed into smaller chunks/ chop up the chocolate —add to the banana bread mixture and stir in.
- Pour the mixture into the loaf pan. Bake for 45-55 minutes. When a point (you can use a fork) inserted into the middle of the loaf comes out clean, take it out of the oven.
- Leave to cool for 10 minutes in the tin. Then remove it from the baking pan and allow it to cool further before putting it into an airtight container.
- It is most delicious when still warm from the oven but you can always re-heat it. Enjoy!
Photo provided by Maddie Everett-Heath for The Student.
