A good banana bread is easy to make, which is perhaps why it’s become a staple in every home baker’s repertoire. Loved for its intense flavor and minimal ingredients, banana bread is the perfect blend of cake and a sweet bread. And it’s what makes it so versatile according to Helen Rothwell, a member of the BBC Good Food community. Sharing her clever recipe for this fruity bake online, Helen described her egg and dairy-free recipe as “the perfect breakfast treat to enjoy with your morning cuppa”. While delicious on its own, she suggested that the versatile loaf can also be served sliced and toasted with a slathering of peanut butter on top.
This recipe sets itself apart by using black bananas, those that are truly overripe, instead of the slightly brown or spotted ones. This is key, as the black bananas act as a natural binder, replacing the need for eggs in the recipe. Helen emphasizes that using black bananas that are still edible (not moldy or rotten) creates a “beautifully moist” texture when baked.
Here’s how to make this delicious egg-free banana bread:
Ingredients:
* Three large black bananas
* 75ml vegetable oil or sunflower oil, plus extra for the tin
* 100g brown sugar
* 225g plain flour (or use self-raising flour and reduce the baking powder to two heaped tsp)
* Three heaped tsp baking powder
* Three tsp cinnamon or mixed spice
* 50g dried fruit or nuts (optional)
Instructions:
1. Preheat your oven to 200C/180C fan/gas 6.
2. Mash the three large, black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
3. Add 225g plain flour followed by three heaped teaspoons of baking powder and three teaspoons of cinnamon or mixed spice, and combine well.
4. Now sprinkle in 50g dried fruit or nuts, if using.
5. Grease a 2lb loaf tin with some oil.
6. Carefully transfer the cake mixture into the tin and cook in the oven for 20 minutes.
7. Check at the 20-minute mark and cover with foil if the cake is browning too much.
8. Return the banana loaf to the oven for another 20 minutes, or until a skewer inserted comes out clean.
9. Allow the banana bread to cool a little before slicing.
Helen says: “It’s delicious freshly baked, but develops a lovely gooey quality the day after.” Enjoy!
