Banana bread

Name: Banana bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Ingredients: 3 very ripe bananas (about 350 g peeled); 75 g butter, melted, plus a little for the tin; 120 g light brown soft sugar; 1 egg, beaten; 1 tsp vanilla extract; 1 tsp bicarbonate of soda (baking soda); salt, a pinch; 190 g plain flour (all-purpose flour); 1 tsp ground cinnamon; 75 g raisins or sultanas

15 min prep · 1 hr cooking · serves 10

A moist, lightly spiced loaf that turns overripe bananas into a week of snacks and breakfasts. It is mixed in one bowl and freezes well in slices.

Make ahead
Freezer friendly
Kid friendly
Vegetarian
Nut-free
Breakfast
Snack
Budget friendly

Ingredients

3 very ripe bananas (about 350 g peeled)
75 g butter, melted, plus a little for the tin
120 g light brown soft sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp bicarbonate of soda (baking soda)
salt, a pinch
190 g plain flour (all-purpose flour)
1 tsp ground cinnamon · can skip
75 g raisins or sultanas · can skip

Method

Heat the oven to 180°C / 350°F (160°C fan). Butter a 900 g (2 lb) loaf tin and line it with baking paper.
Mash the bananas in a large bowl until mostly smooth.
Stir in the melted butter, sugar, egg and vanilla.
Sprinkle over the bicarbonate of soda, salt and cinnamon, if using, and stir well.
Fold in the flour until no dry streaks remain, then the raisins, if using. Do not overmix.
Scrape into the tin and bake for 55 to 65 minutes, until risen and a skewer pushed into the middle comes out clean. Cover loosely with foil after 40 minutes if the top is browning quickly.
Cool in the tin for 10 minutes, then lift out onto a rack to cool completely before slicing.