On the lookout for an easy banana bread recipe? Well, you are in the right place! Now I’m not saying I’m a pro at making banana bread. Far from it my friend. In fact, this was my first ever attempt at making it. I mean, I think it’s safe to say I’ve nailed the Victoria Sponge. Plus, I make a mean lemon drizzle, if I do say so myself.
However, after reading the lovely Sam from Knackered by Chaos’ New Things to Try this Week blog post, I thought I would give baking my very own banana bread! (Psst… I may have gone slightly off the recipe with a few choccie chips too). Do we think I can now tick off my ‘learning something new‘ point, hmmm?
So what’s the secret I hear you shout from the rooftops. I’ve got you.
Here’s what you’ll need to make this divine Banana Bread;
- 100g softened butter
- 175g caster sugar
- 225g self-raising flour
- 2 tbsp milk (that means tablespoon, aka the massive spoon!)
- 2 mashed bananas (the riper the better. I mean look at mine, I waited until mine went brown. Top tip: they’re easier to mash then!)
- A handful of Chocolate Chips (I picked up these Dr.Oetker Jumbo Choc Chips from Tesco and realistically ended up putting half the bag)
You’re also going to need a baking tin or mould to bake your banana bread goodness in. I bought a silicone mould years ago, very similar to this Silicone Loaf Pan from Dunelm. Alternatively, you could use any metal loaf tin just make sure it’s a 900g/2lb tin. I personally prefer the silicone mould as it makes like a whole lot easier when it comes to removing your bread once it’s been baked. There was no need for any tin liners or greasing.
You’re also going to need;
- A mixing bowl
- Something to mix your ingredients. This would be either an electrical or manual whisk or if you’re old fashioned and love the hard work like me – a fork.
How to bake your bread
- Pre-heat your oven to 180°C/350°F/Gas Mark 4
- Measure out all of your ingredients Side note: I like to measure all of the powdered items and mix them first. Slightly odd I know, but once you’ve measure out that butter and you try to measure flour on top of that, your scales or whatever you’re using just gets all sticky and congealed for no reason
- Mix them all together until you have a relatively thick but slightly gooey texture (i.e. It shouldn’t easily run off of a spoon)
- Chuck a handful of chocolate chips in and mix
- Carefully pour your mixture into your mould or tin
- Pop it in the oven
- Leave to bake for 55 minutes – 1 hour
Side note: make sure you do not open the oven door until your time is almost up. Why? Because if you do, the sudden rush of cool air will cause your bread to drop, therefore not giving you that cool domed, broken bread effect on top. How it should look.
When you think your, by now, deliciously smelling banana bread with chocolate chips is ready, simply place a skewer or I like to use a clean normal knife, right into the centre of the bread. When you remove it, the knife (or skewer) should be completely clean. If it is, great news!
Your banana bread is ALMOST ready to be eaten.
Don’t do it kids, it’s a trap. It’ll be bloody hot!
If it doesn’t come out clean, it’ll look a little gooey, pop your baking tray back in the oven for a couple of minutes. All you’re essentially doing is checking that it’s baked all the way through. No one likes an overly soggy banana bread!
Once you’ve taken your bread from the oven, pop on the side and leave to cool for a minute or two. Then simply turn over and place on, ideally a cooling rack, but I get that not everyone owns one. Pop it on a cool plate.
Slice it into thick slices and serve.
And there you have it. I’m glad I came across that post on Knackered by Chaos. It’s cool to be reminded every once in a while that it’s refreshing to try something new. The results, well I haven’t quite perfected my banana bread, but damn it does taste good!
What’s your favourite thing to bake? I feel like I want to try and bake something else that I haven’t before. Help a girl out and drop a comment below with your suggestions.
Until next time,