Have you ever left bananas outside for so long that they started to turn brown? Whatever you do, don’t throw them away! Overripe bananas are perfect for making cakes and desserts where the distinct banana flavour really comes through. And the all-time favourite, in our opinion, would have to be the classic banana bread.
This banana bread is moist, buttery and bursting with banana flavour. Unlike many other banana breads out there which have denser textures, this was light and fluffy; almost like a cake. The exterior was crusty in contrast, which further enhanced the fluffiness of the interior. Very delicious!
To get a soft and fluffy texture, make sure that you gently mix the wet and dry ingredients together and take care not to overmix. This is how you prevent too much gluten from forming, thus ensuring the fluffiness of your banana bread!
Now go bananas and work your magic in the kitchen.
Makes a 7 x 3 inch loaf
170 grams overripe bananas
1/2 tablespoon lemon juice
100 grams raw sugar
1 teaspoon vanilla extract
40 grams butter
2 tablespoons milk
170 grams cake flour
2 teaspoons baking powder
2 pinches salt
- Preheat the oven to 170°C and line a 7 by 3 inch loaf pan with parchment paper.
- Mash the bananas and add lemon juice. Set aside.
- Beat the egg in a bowl and add raw sugar.
- Add vanilla extract and mix until the sugar dissolves completely.
- Next, place the butter and milk in a cup and warm it up over a bowl of hot water until the butter has completely melted.
- Pour the butter and milk into the egg mixture and mix well.
- Combine the cake flour, baking powder and salt together.
- Sift the dry ingredients into the wet mixture followed by the mashed bananas.
- Gently mix everything together until just incorporated. Do not overmix.
- Pour the batter into the lined loaf pan. Tap the pan on a surface a few times to remove air bubbles. Even out the top with a spatula.
- Bake for 50 minutes or until a skewer comes out clean.
- The banana bread can be stored in an airtight container at room temperature for up to 3 days. It can be stored in the refrigerator for up to a week.
Recipe adapted from Cooking with Dog.