This banana bread is super simple to make and is a perfect way to use up ‘dead’ bananas. It travels well so is great in kids’ lunch boxes, and will last for ~2 months in the freezer.
Ingredients (serves 8-10)
125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla essence
3 overripe bananas
1 ¾ cups plain flour
1 teaspoon bicarb soda
½ cup milk chocolate chips (optional)
Preheat your oven to 180°C (160°C fan-forced). Grease and line a 1-litre loaf pan.
Cream the butter and sugar with a handheld mixer until pale and thick. Beat in the eggs, vanilla and banana, followed by the flour and bicarb soda, beating until just combined. If desired, stir through the chocolate chips until evenly dispersed.
Pour the mixture into your prepared pan, smooth over the top and then bake for 55-60 minutes or until a skewer inserted in the thickest part of the bread comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy! I love mine fresh for the first few days and then toasted with a bit of margarine.
Adapted from Matt Preston’s “Rock Star Banana Bread” from his Cook Book.