Banana bread is perfect for long train trips, long hours at the office and long weekends. It’s moist, it’s delicious and has fruit on it, which obviously means it’s light and healthy (it’s not, but let’s pretend). This recipe can’t be easier so we dare you to bake it just once. We’re sure you won’t be able to resist to bake it at least once a week!
4 riped bananas, mashed
285 gr. plain flour
110 gr. butter (plus a little bit for greasing)
225 gr. sugar
85 ml buttermilk (or normal milk with 1 and 1/2 teaspoon lemon juice)
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
Start by preheating the oven to 180º.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, mashed bananas and buttermilk to the butter and sugar mixture and mix well.
Fold in the flour mixture. Folding is a gentle mixing method that consists in combining a light ingredient or mixture with a much heavier mixture while retaining as much air as possible. Add the flour to the mixture and carefully cut through the mixture with the edge of the spoon, working in a gentle figure of eight and moving the bowl as you go. Scrape around the sides and base of the bowl at intervals to incorporate the flour into the mixture.
Grease a loaf tin and pour the cake mixture into the tin. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.