Banana Bread

Ingredients

• 3 very ripe bananas (about 350 g peeled), mashed
• 100 g butter, melted and slightly cooled, plus extra for greasing
• 150 g soft brown sugar or light brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla essence
• 2 tbsp plain yogurt or milk
• 240 g plain flour (maida)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 1 tsp ground cinnamon
• 60 g walnuts, roughly chopped (optional)

Instructions

1. Heat the oven to 175°C (350°F) with the rack in the middle. Grease the loaf tin with butter and line the base and long sides with baking paper.
2. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
3. Whisk the melted butter, brown sugar, eggs, vanilla and yogurt into the bananas until well combined and glossy.
4. In a separate bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together.
5. Tip the dry mixture into the banana mixture and fold with a spatula just until no dry flour is visible. Fold in the walnuts. Do not overmix, or the loaf will turn dense.
6. Scrape the batter into the tin and level the top. Bake for 55–60 minutes, until the top is deep golden and a skewer in the centre comes out clean or with a few dry crumbs. If the top browns too fast after 35 minutes, cover loosely with foil.
7. Cool the loaf in the tin for 10 minutes, then lift it out using the paper and place on a wire rack. Let it cool for at least 30 minutes before slicing so the crumb sets.

Tips

• Use bananas with plenty of brown spots or black skins. They are sweeter and give a moister loaf.
• Measure the flour by spooning it into the cup or, better, weighing it. Packed flour makes a dry loaf.
• Mix the batter by hand and stop as soon as the flour disappears for a tender crumb.
• Ovens vary, so start checking at 50 minutes. A knife should come out without wet batter.