Banana Bread

I know banana bread might sound a bit old-school by now, but let me tell you something: it never disappoints. It's comfort in loaf form, and once you get a whiff of it baking, you'll wonder why you're not making it every week. Also, pro-tip: don't let anyone near the kitchen once it's out, or you'll end up with crumbs before you can even grab a plate. (Learned the hard way.)

This recipe is one of those foolproof ones that doesn’t need any fancy gear—just a bowl, a spoon, and a bit of love for your bananas.

Ingredients

For the Bread:

• 3 overripe bananas (the spottier, the better—like, they should look like they’ve been through a rough patch)
• 100g butter (softened, not melted, plus a little extra for greasing your tin)
• 150g sugar (I like to use a mix of white and brown sugar, gives it a nice caramel-y vibe)
• 1 large egg
• 1 tsp vanilla extract (more if you’re feeling fancy)
• 190g self-raising flour
• A pinch of salt (because balance is important, in life and bread)
• A handful of chocolate chips or nuts (optional, but recommended, because why not?)

For the Glaze (optional, but let’s be honest—you’re gonna want it):

• 100g icing sugar
• A splash of milk
• A tiny bit of vanilla extract

Equipment

• A loaf tin (greased, obviously)
• Mixing bowl
• Something to mash the bananas with (a fork, a potato masher—whatever’s handy)
• A wooden spoon (for stirring, not smacking anyone’s hand when they try to steal a bite)

Method

Step 1: Preheat the oven

Set your oven to 180°C (350°F if you’re across the pond).

Step 2: Banana Mash-up

Grab those poor, neglected bananas, peel them, and get to mashing. You want them to look like the emotional equivalent of a sad love song—soft, mushy, and slightly lumpy. Set them aside for now.

Step 3: Butter + Sugar = Creamy Goodness

In your mixing bowl, beat the butter and sugar together. You’re aiming for that creamy, fluffy stage where everything’s well combined, and you start considering it might taste good on its own. (Spoiler: it does, but patience!)

Step 4: Egg-cellent!

Crack in the egg and add the vanilla extract. Stir it up like you’re making a potion for happiness (which, let's be honest, banana bread kind of is).

Step 5: Flour Power

Gently fold in the flour and that tiny pinch of salt. You don’t want to overdo it here—treat your batter with kindness. Stir until it's just combined.

Step 6: Bananas + Batter

Now, bring those mashed bananas into the mix. Fold them in, and if you’re feeling adventurous, this is the time to toss in some chocolate chips or nuts. They’ll bring a little extra joy with every bite.

Step 7: Into the Tin

Pour that luscious banana mixture into your greased loaf tin. Smooth the top with the back of your spoon, and pop it into the oven for about 50-60 minutes. Check with a skewer at around the 50-minute mark—it should come out clean or with a few crumbs. If it’s still gooey, give it another 5 minutes.

Step 8: The Cool-Down (If You Can Wait)

Once out of the oven, let it sit in the tin for 10 minutes, then transfer to a wire rack to cool. Resist the urge to slice it straight away—good things come to those who wait (or so I’ve been told).

Step 9: Glaze That Beauty (Optional but Amazing)

Mix the icing sugar with a splash of milk and a dash of vanilla until you’ve got a smooth glaze. Drizzle it over the cooled loaf. If you want to be extra fancy, you can do zigzags or swirls, but let's be real—it’s getting eaten either way.

Ingredient Notes

Bananas: The older, the better. Brown spots mean sugar overload, which means tastier bread. If you’ve got bananas that look like they’re on their last leg, they’re perfect.

Sugar: I like a mix of white and brown sugar, but you do you. Brown sugar makes it a little richer, and who doesn’t love that?

Butter: It needs to be soft but not melting. If you forgot to leave it out and it’s rock hard, don’t panic! Grate it like cheese, and you’ll have soft butter in no time.

Chocolate Chips/Nuts: Not essential, but oh-so-worth it. Walnuts add a nice crunch, and chocolate chips, well, they speak for themselves.

And there you have it—banana bread that’s as easy as it is delicious. Perfect for breakfast, snacks, or let’s be honest... any time of day. And trust me, next time you see those sad-looking bananas in the fruit bowl, you’ll be thanking them.

Enjoy!

Final Thoughts

Thanks for hanging out and reading! If you try this recipe, I hope it brings you the same joy it brings me—warm, comforting, and just the right amount of sweet. Until next time, happy baking!