Banana Bread

Banana Bread

Do you think banana bread has 'bread' in the name so you don't feel so guilty having it for breakfast? I do. It probably has more to do with the shape and the amount of sugar and fat it has, but let's not get all purist about it. In any case, I feel that thanks to this recipe, I've mastered the art of making banana bread.

After trying so many different recipes and techniques, I've concluded that what truly makes a difference in terms of texture is using vegetable oil instead of butter and that there is nothing like nuts and chocolate chips to enhance the flavour. This bread actually tastes better after a couple of days, and it keeps very well in the fridge for over a week. You could also slice it, freeze it and pop it in the toaster/oven when you are ready to eat it.

Here is what you need to make 1 loaf:

  • 300g / 2 1/2 cups all purpose flour
  • 1 tsp fine sea salt
  • 2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 4 overly ripe, mashed bananas
  • 100g / 1/2 cup caster sugar
  • 3 eggs
  • 180ml / 3/4 cup vegetable oil
  • 60ml / 1/4 cup water
  • 1 tbsp vanilla extract
  • 100 / 1/2 cup chocolate chips
  • 100g / 3/4 cup walnuts, roughly chopped 

Preheat the oven to 175°C. Grease a 8x4" loaf tin and line the bottom with parchment paper. Flour the tin.

In a medium size bowl, sift the flour, salt, baking soda, ground cinnamon, ground cloves and ground ginger. In a larger bowl, mix the mashed bananas, sugar, eggs, oil, water and vanilla extract until well combined. Add the dry ingredients to the wet ingredients, and stir until everything is well combined, being careful not over mixing the batter. 

Fold in the chocolate chips and walnuts. Pour the batter into the prepared loaf tin and bake for 55 mins or until a toothpick inserted in the middle comes out clean. If the bread starts to brown too much, cover with foil and continue to bake until cooked through.

Let the bread cool in the tin for about 10 minutes, before removing it from it. Let the bread cool out of the tin on a baking wire rack.

Store it in a paper bag or wrapped in foil and keep in the fridge for over a week or slice it and freeze it for a month. 

This recipe is a modified version of Beth Le Manach's banana bread.