Fudgy Chocolate Brownies
20 May 2020
Rhubarb Crumble
2 June 2020
Banana bread has been trending since lockdown started. As I’m a bit of a rebel and like doing things my way I must admit I’ve refused to follow the crowds. However, some of you have asked for an easy banana bread recipe so I sort of didn’t have a choice. 😊 I’ve tweaked the recipe which I put together three years ago, simplified it, tested two slightly different versions and here they are – one with oats and one with tahini. Since quick and easy is my second name, this recipe is a two bowls and a spatula type of affair – one bowl with wet ingredients and one with dry. No need for an electric mixer either. The banana bread is moist, light and goes perfectly with butter and a cuppa. Thank you for nudging me, lovely bakers, I now have a way better recipe than my original one!
Banana bread is a perfect way of recycling a bunch of overripe bananas. I mean the ones with a really dark brown skin and a mushy inside. The softer, stickier and less appetising bananas, the better the bread. This is practically two recipes in one and some of the ingredients can be either skipped or easily substituted i.e. light brown or dark brown sugar for caster sugar if that’s the only sugar you have in your cupboard. Vegetable oil can be replaced with another flavourless oil such as canola or sunflower oil or with tahini (sesame paste) which will give the bread a very subtle, nutty flavour. The latter is a good source of calcium and protein. You can skip oats and vanilla extract for a plainer version. As for the spices, I love cinnamon and cloves but you can go for mixed spice instead, a bit of ground ginger or any combo you like. Add some chopped chocolate, nuts or seeds for a richer taste. In other words, it’s a bit of a pick and mix recipe and as long as you don’t overload the batter, it’ll make a delicious treat.
Banana Loaf Two Ways: With Oats or With Tahini
Ingredients
Makes one loaf, about 15 slices (one litre loaf tin, about 24 cm x 13 cm)
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 heaped teaspoon cinnamon and 2 pinches of cloves (or mixed spice, ginger etc.)
- 75g caster sugar
- 75g light brown sugar (or dark brown sugar)
- 60g rolled oats + 2 extra tablespoons for sprinkling (for the oat version)
- 1 heaped tablespoon of sesame seeds for sprinkling (for the tahini version)
- 70ml vegetable oil (or sunflower or canola oil) or 70g tahini (for the tahini version)
- 70ml milk
- 2 eggs
- 1 teaspoon vanilla extract
- 3 medium, very ripe bananas (about 350g), peeled
Optional: 60g of dark/milk chocolate, finely chopped or 60g nuts/seeds of your choice
Method
- Grease the loaf tin and line it with baking paper. Preheat the oven to 180°C fan/gas mark 4. In a medium bowl combine all the dry ingredients: the flour, bicarbonate of soda, salt, sugar, spices and oats, if using.
- Put the bananas in a separate medium bowl and mash them with a fork or a potato masher into a slightly lumpy mixture. Add the eggs, milk, oil or tahini and vanilla extract. Whisk by hand for about half a minute. Don’t aim for a beautifully smooth texture here, you want a not attractive looking mixture with some lumps.
- With a spatula gently fold in the dry ingredients and stir until just combined.
- Transfer to the loaf tin and smooth out with a spatula. Bake for 55 minutes until well risen, brown on top and the sides come away from the tin. If you’re unsure if it’s cooked through, stick a skewer or a toothpick in the middle of the bread. If it comes out clean, the loaf is ready. If not, bake for another 5 minutes and check again. Enjoy!
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