This is the best banana bread ever.
…according to my husband and I. I have tried many banana bread recipes and this is the best we’ve found.
It’s soft, sweet and can be eaten by itself or with a smidge or margarine melted on top. This is my usual go-to recipe when we have some bananas going black. It doesn’t last very long though, because as I’ve said before, banana bread is rather like a cake, but a cake that you’re allowed to eat for breakfast as well as dessert. I think next time I make this I might try it topped with some honey, jam or peanut butter, or perhaps I might add some chocolate chips to the cooking process. Banana goes with everything.
I have baked this once with an egg and another time with a flax-egg substitute and I find it works a little better with egg. However, the photo above was a version made with a flax-egg and it still tasted delicious – it was just a little droopier and more crumbly.
- 1 ¾ cups self-raising flour
- ¼ cup plain (all-purpose) flour
- 1 tsp ground cinnamon
- ⅔ cup brown sugar, firmly packed
- ½ cup milk of choice
- 2 eggs, lightly whisked (sub 2 tbsp flaxmeal mixed with 6 tbsp water)
- 50g (1.8oz) margarine, melted and cooled
- 2 overripe bananas, mashed
- Preheat oven to 180°C/355°F (fan-forced 160°C/320°F). Make a baking paper sling in a loaf pan (two sheets crossed over to cover all edges).
- Sift both flours and cinnamon into a large bowl. Mix in the sugar and make a well in the centre.
- In another bowl, add the milk, eggs, melted butter and mashed banana and mix until well combined.
- Add the banana mixture to the flour mixture and stir until just combined.
- Spoon the mixture into the prepared loaf pan and smooth over.
- Bake in preheated oven for 45-50 minutes or until an inserted skewer comes out clean. Remove from oven and leave to cool for 5 minutes. Turn onto a plate to cool completely. Cut into slices and serve.