I had some bananas that were more ripe than I like them, so what better to make than this Classic Banana Bread. I’m really fussy about bananas, I cannot bear to eat overripe bananas, I love them when they are just about ripe and still firm. I often mention my picky eaters in my family but when I was younger I was just as picky, still am to some extent, so I really shouldn’t be complaining. You do become a little less picky with age, well at least I have.
Baking is something I love but it must be easy baking, no long recipes with too many steps. If I create a recipe then it will definitely have a few shortcuts to keep it really simple. There aren’t any bad banana breads that I have eaten, in fact I think it’s one of the easy ones to bake. My recipe calls for everything to be mixed in one bowl, how wonderful is that.
This Classic Banana Bread recipe is really easy and it has the perfect texture with the perfect amount of sweetness. I don’t usually add a lot of sugar to my baked goods. But this time I increased the sugar a little so I can get that perfectly brown crust around the bread.
My family loves banana bread and this recipe is definitely a keeper. In fact when I get old I’m going to make my banana bread, package them and sell them at markets…..haha….just kidding! I don’t know if I will have that much energy to slog over banana breads. I am crazy, if you know me then you will know that.
I hope I put a smile on your face, laughing is good for the soul. If you ever meet me one day you will remember me for my laughs. I met a friend today and she said whenever she bumps into me I’m always laughing. That’s true about me, I do laugh a lot and when I worked in corporate I was always in trouble for laughing too much. I’m glad I have a smiley face and not a sulky one as I couldn’t imagine myself any other way. Nothing to do with banana bread….I know.
More Sweet Recipes you can try:
Super Easy Banana Bread
- 125 gram/1/2 cup butter melted
- 3 large very ripe bananas 1&1/2 cups mashed
- 2 tbsp plain yogurt (optional)
- 2 large eggs
- 1 tspn vanilla essence
- 1/2 tspn ground cinnamon
- 2 cups/500ml cake wheat flour
- 1 tspn bicarbonate of soda
- 1/2 cup/125ml brown sugar
- 1/2 cup/125ml granulated white sugar
- Preheat oven to 180 deg Celsius. Grease a loaf pan well with some soft butter and line the bottom of the pan with some parchment paper and set aside
- Mash the bananas with a fork and mix in the yogurt. Mix in the melted butter, sugar, cinnamon and vanilla essence using a fork.
- Sift in the cake wheat flour and bicarbonate of soda, gently mix until combined. Do not over mix
- Pour the batter into the loaf pan and bake for +-1 hour or until a toothpick inserted into the center comes out clean. If cake is browning too soon you can cover it with a piece of foil
- Once removed from the oven allow it to cool for a few minutes. Turn onto a wire rack and allow it to cool completely before cutting
- You can add chocolate chips or some nuts to the batter
- I added the yogurt to create a bit more moisture to the cake but honestly it's good without it too
- I used bicarbonate of soda and no baking powder at all
- Ensure that your bananas are over ripe to get the maximum sweetness