THE Best Banana Bread

Back to basics

THE Best Banana Bread

Photography By Ctrlaltdelete Deign Solutions (copyright 2016)

Moist, moreish, light, sticky-Who doesn’t like a good old fashioned Banana Bread? One of my faves for sure! This is such a simple recipe; I kinda pinched it out of the Viva cook book and added some spices and extra bits and bobs to it (as one likes to do!). This is certainly a recipe you’ll want to use over and over again, I know I certainly never tire of it, so here it is, banana Bread at its best!

What Will I need?

Measuring scales

2 x large mixing bowls

Potato Masher OR Fork

Sift

Measuring spoons

Wooden spoon

Spatula

Baking parchment paper (NOT greaseproof)

11b Loaf tin

Ingredients

3 very ripe, very large Bananas plus one for the top

60g Non-dairy butter (Soya OR Sunflower spread are best)

Light OR dark soft brown Sugar OR granulated golden Caster Sugar.

Vanilla Extract (NOT Essence)

125g Wholemeal Flour 

125g Organic Plain Flour

3  ½ tsp. baking Powder

1tsp. mixed Spice

1 tsp. Ground Ginger

1tsp. ground cinnamon

Pinch Himalayan Rock Salt OR Sea Salt

50g Pitted dried dates, Sultanas OR Dark Chocolate finely chopped  (optional)

30g Crystallised Ginger finely chopped (optional)

Method

Preheat your oven to 180 degrees (160 degrees if fan assisted).

In a large mixing bowl, mash 2 of your Bananas, then with a wooden beat the non-dairy butter and sugar into the mixture until well combined; don’t worry if there are small lumps of the butter at this stage, just get it as smooth as possible. Set aside.

In another large mixing bowl, sift all the dry ingredients together then mix well with a wooden spoon.

Carefully scrape your banana mixture in with the dry ingredients and mix until with a wooden spoon until just combined.

If adding dried fruit, Chocolate and/or Crystallised ginger, carefully fold in with a large metal spoon, this will help to keep your bread nice and light.

Pour your bananary cake batter into your prepared loaf tin.

Take your last Banana and slice down the centre lengthways, then lay them on top of your cake mixture.

Let bake for 1 hour. I recommend you check at 50 minutes by sticking a skewer in the centre, if it comes out clean, the jobs a good’n! 

Let cool for about 10 minutes, then brush with a little Agave Nectar OR Maple Syrup; then leave to completely cool before turning out of the tin.

Make a Chocolate Marble Version!

Yup that's right, this fabulous recipe can be made even more decadent and delicious (If it wasn't already!). here's what you do:

1. Simply dollop half the original mixture about the loaf tin, then add 3 tbsp. Raw Cacao Powder along with 2 tbsp. Almond Milk to the remainder of the banana cake mixture; stir until just combined, then spoon this about the tin too then with a knife, swirl both mixtures together.
2. Take the fourth banana and slice it length ways down the centre; place both halves of banana on top of the raw mixture. Place in the oven and let bake at 160 degrees C (180 degrees if you have a gas oven) for about 50 mins. At the end of the stated baking time, stick a skewer into the centre of the laof, if it comes out clean it's ready. Lave for a few more minutes if not.
3. Once the cake is cooked, allow to cool for 10 minutes before turning out of the tin; then leave to cool completely. Slice and enjoy!

Photography By Ctrlaltdelete Design Solutions

Your Banana bread will keep for up to 5 days! If kept in an air tight tin (that’s if it even lasts the day, let alone 5 of them!!).

Serving suggestions

With a cup of your favourite brew of course!