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How to make banana bread – recipe | Felicity Cloake's Masterclass
Banana bread is delicious, keeps for ages, goes with all sorts – and it’s thrifty, too! Here’s how to make it in a few easy steps
Rezept
Zubereitungszeit ca. 85 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 60 Minuten
Zutaten:
- 350g very ripe bananas peeled (net weight)
- 50g shelled walnuts or cashews, peanuts or pecans, or chocolate chips (all optional)
- 50g unsalted butter plus extra for greasing
- 180g plain flour plus extra for the tin
- 5tsp baking powder
- 5-1tsp salt to taste
- 160g soft light brown sugar
- 2 eggs
Arbeitsschritte:
- Heat the oven to 200C (180C fan)/gas mark 6, and, if using walnuts or other nuts (cashews, peanuts or pecans work particularly well), put them on a tray to toast lightly while it's heating, being careful they don't burn. Once they're nutty-smelling, remove, leave to cool, then roughly chop. If you'd prefer to use chocolate chips, add them in step 8.
- Melt the butter in a small pan or in the microwave, then leave to cool slightly; if you prefer, you could also use a dairy-free variety, neutral oil or coconut fat instead, but do bear in mind that this recipe also contains eggs.
- Meanwhile, lightly grease a roughly 21 cm x 9 cm x 7 cm loaf tin (sometimes sold as a 1 lb tin) with butter or another neutral fat (coconut oil adds a rather nice tropical note here, if you like the flavour, but olive oil will do fine if that's what you happen to have).
- Remove and discard the stringy bits that run down the sides of the bananas, as well as any hard black bits (so long as the bananas don't actually smell rotten, any discoloured parts will still taste good once mashed into the batter). Chop about two-thirds (230 g, but there's no need to be exact) of the bananas into chunks and put these in a small bowl; set aside the rest for the time being.
- Anchor the bowl to the counter by putting it on a silicone mat, damp cloth or tea towel, then use a fork or potato masher to mash the banana chunks until smooth. Break up the reserved bananas into chunks, add these to the bowl and mash more roughly so you end up with a few larger lumps to add textural interest to the finished loaf.
- Sift the flour, baking powder and salt into a second bowl (alternatively, whisk to combine and break up any lumps). Put the sugar (I like the toffee-ish flavour of soft light brown, but if you prefer use white, demerara or muscovado instead) in a third, larger bowl, add the melted butter and stir to get rid of any clumps of sugar.
- Beat the eggs and add to the sugar bowl. Anchoring it as before, use electric beaters or a whisk to whip until the mix is caramel coloured and puffy. Use a large metal spoon to fold in half the bananas, followed by half the flour mixture, then repeat, keeping as much air in the batter as possible. Finally fold in the nuts, if using.
- Spoon the mixture into the tin and bake for about an hour, until golden on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a rack and leave to cool completely. Banana bread keeps very well wrapped in paper, and can also be frozen for up to three months.
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