Do you dislike ripe, brown-spotted bananas as much as I do?
Most of the time, bananas in my house don’t get the change to turn spotty but every now and then a few forgotten ones outlive the rest of the bunch. Not for long, though! For as soon as I glean their brown-spotted skin at the bottom of the fruit bowl, their fate is sealed.
“I’m going to turn you into banana bread!” I whisper with menace!
Okay, maybe not menace and I generally don’t talk to the contents of my fruit bowl.
Anyway, let me get to the point: super easy & delicious banana bread. (If you’re in a real hurry, scroll down to for the recipe; if not, do keep reading, my friend).
I came across this recipe online*, many years ago…back when I used to think cooking/baking was a waste of time. One day, in an effort to impress….a new boyfriend (?), new colleagues (?)… I can’t remember the exact impetus but suffice it to say, I decided to bake something!
I trawled through many online recipes until I found this one. It was the simplest, easiest and one of the healthiest-looking recipes.
A simple list of ingredients – no butter to soften, no eggs to beat, no baking soda, no vanilla extract.
It’s fail safe! The first time I made this banana bread I had next to zilch baking experience and I impressed myself mightily with my “creation”.
…but I’ll stop rambling now and introduce to you THE easiest banana bread recipe.
2 medium bananas
2 tablespoons of golden syrup
¾ cup of sugar
1 cup self-raising flour (sifted)
pinch of salt
special ingredients – optional (see Variations/Options below)
- Preheat your oven to 180°C
- Lightly grease and line the base of a loaf tin
- In a medium-large bowl mash the peeled bananas (use the back of a spoon or fork)
- Add the golden syrup and sugar and mix together (by hand or a hand mixer)
- Add the egg(s), sifted flour and pinch of salt and mix together until ingredients are combined
- If you want to fancy up your banana bread a bit (see Variations/Options below) add the extra ingredients and mix together
- Pour into a loaf pan (or two) and cook for approximately 35 minutes
- Your banana bread is ready when you insert a skewer in the centre and it comes out clean
- Remove from the oven and cool on a cooling rack
- The original recipe calls for raw sugar; I used white sugar
- I like to make things more interesting by adding dried fruit and/or nuts and/or choc chips to the batter
- For instance, my plan was to add some sultanas to this loaf but when I reached for the box in my pantry I realised I had run out of sultanas, so I used choc chips instead. You could also add lightly roasted and chopped walnuts or pecans. Raisins, dried cranberries….whatever you fancy.
- If you do decide to fancy up your plain banana bread with something extra, I would recommend adding a good handful of your special ingredients
- The choc chips I would sprinkle in the batter after I have mixed all the ingredients together, then gently mix together. I also sprinkled a very generous handful onto the top of the batter, after pouring it into the tin
- If you would like to use more bananas, please remember to increase the rest of the ingredients accordingly. E.g. For 4 bananas, double the ingredients
- Whilst the recipe says the oven should be set to 180°C and bake for 35 minutes, oven performance will vary, so please check on your banana bread while it’s in the oven to ensure it doesn’t burn
- If you’ve checked and it’s still not cooked after 35 minutes, add on another 5-10 minutes (and you may need to repeat a second time); just remember to keep checking
- If you’re making a double portion, I strongly recommend you use 2 cake tins, even if you think you could fit all the batter in one tin. Trust me! It’ll reduce the baking time
Let me know how you go and I would love to see photos of your own creation on Instagram. Please remember to tag @thecurlypassionate
* I couldn’t find the original recipe, however I came across one that is almost exactly the same on allrecipes.com.au