Banana bread is a staple in my house (Sophia loves it!) and a great way to use up ripe bananas. This recipe is super easy to make – just add all the ingredients into a bowl and mix. The time consuming part is that it takes around an hour to bake in the oven.
Ingredients (As always, try to use organic ingredients)
2 oz (1/4 Cup or 52g) Butter
7 oz (3/4 Cup or 200g) Sugar
2 Eggs (well beaten)
7 1/2 oz (1 1/2 Cups or 215g) Flour
1 tsp Bicarbonate of Soda
1/4 tsp Salt
1 lb (1 3/4 Cups or 455g) Ripe Bananas (well mashed) (this is usually 2 large or 3 small bananas)
Mix all ingredients in order given and bake at 300°F (150°C) for 50-60 minutes.
This is really great straight out of the oven (although you should wait until it cools a little so you don’t burn your fingers…sometimes I can’t wait though! LOL). Straight out of the oven, the banana bread is a little crunchy on the outside…num num num. Once it has been stored in a box (it lasts well for days in a sealed box) the banana bread loses the crunchiness.
If you can’t manage to eat all of the banana bread within a few days then it freezes really well (just slice it up first before you put it in the freezer).