Make The Easiest (& Best) Banana Bread In The World

bananabread

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This is the quickest banana bread in the world and I whipped it up in about 15 minutes yesterday before I took the naughty dogs out for a walk.

Serves 8

210g plain flour
1tsp baking powder
1 tsp bicarb of soda
Pinch of salt
125g unsalted butter, softened
250g caster sugar
2 eggs, lightly beaten
3 very ripe bananas, mashed with a fork
125ml buttermilk or regular milk soured with a squeeze of lemon juice
Icing sugar
(add some walnuts/hazlenuts/chocolate chips if you fancy!)

1. Heat the oven to 170 degrees/gas mark 3 and grease a medium sized loaf tin and line the base with greaseproof paper

2. Place all the ingredients into a food processor and process, using the pulse action until smooth. Be careful not to overprocess the mixture

3. Transfer the mixture to the prepared tin and smooth the top. Bake in the oven for about 55 minutes or until the top of the bread is firm to the touch and golden brown. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Serve dusted with icing sugar. A good spread of butter onto the warm surface of a chunky slice is sublime

 

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