Classic Moist Banana Bread
Ingredients
3 Bananas (ripe) prefer very ripe ones
120 g Butter (unsalted)
100 g Sugar (brown)
2 Eggs
1 tsp Vanilla extract
190 g Flour (plain)- 1 tsp Baking soda
1 pinch Salt
1 tsp Cinnamon (ground)
50 g Walnuts Optional
60 g Dark chocolate (chips) Optional
Instructions
- Preheat oven to 175°C. Grease and line a standard loaf tin (approx. 22x12cm).
- In a large bowl, mash the bananas until smooth.
- Add melted butter, sugar, eggs, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into the banana mixture. Don’t overmix — just until incorporated.
- If using, stir in nuts or chocolate chips.
- Pour batter into the prepared loaf tin and smooth the top.
- Bake for 55–60 minutes, or until a toothpick comes out clean. If it browns too fast, cover loosely with foil for the last 15 minutes.
- Let cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
This recipe demands bananas so ripe they’re practically auditioning for the compost heap—that’s the only way to guarantee deep flavour and natural sweetness. The batter should be mixed only until the flour disappears; overworking it is the surest path to a dense, tough loaf. A pro’s trick: let the batter rest in the tin for 15 minutes before baking. This allows the baking soda to activate fully, giving you a better rise. If you love this kind of simple, soul-warming cake, you should absolutely try my foolproof & absolutely delicious Molten Chocolate Cake.
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