Banana bread is the easiest and most delicious dessert to make. Anyone can make it without fail. I remember when I started to learn how to bake, especially cakes. I always failed, but banana bread was the exception, because all you need to do is mix all the ingredients together and put it in the oven. Every time I make it, it turns out perfectly and tastes delicious. I also love the way my kitchen always smells like banana bread.
I tried a lot of different recipes, and this is my favourite one. It is not too sweet, has less butter, and is really moist. It also goes well with coffee or tea and is a really good treat for your day. I hope you enjoy it.
How to make banana bread
- Mash your very ripe bananas, which gives it nice flavour and sweetness.
- Mix unsalted butter and light brown sugar, which gives it a nice flavour. Mix well until it becomes creamy.
- Next, add egg, salt, vanilla bean paste and honey to give it a nice mix. Unsalted butter will look a little separate, but it is ok.
- Then add the mashed bananas, mix it, it seems curdled but it is fine again, after adding the flour will bring them together.
- Sift the plain flour and baking powder into the mixture and gently fold until it’s mixed thoroughly, then add chocolate chips or anything else you like and mix it again.
- Transfer the batter into the tin, then bake it for 40 – 45 minutes.
- Remove banana bread to rack and leave it to cool down. Then it is ready.
When is best time to eat banana bread
I like to enjoy my banana bread the next day, because the first day it will taste lighter, then the second and third day it will taste sweeter, more moist, and have a deeper flavour.
How long you can keep it
You can keep it in a dark, cool place for four to five days, but I recommend finishing it in three days for the best flavour. You can keep it in the freezer for up to a month.
Banana Bread with Chocolate Chips
- 2 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 1lb tin If you use 2lb tin, double all the ingredients
- 2 Bananas very ripe (around 220g) Optional: keep half banana for topping.
- 40 g Unsalted Butter
- 45 g Light Brown Sugar
- ¼ tsp Salt
- ½ tsp Vanilla Bean Paste optional
- 15 g Honey
- 1 Egg
- 100 g Plain Flour
- ½ tsp Baking Soda
- 50 g Chocolate Chips Extra for topping
- Preheat the oven to 190°C.
- In a mixing bowl, mash 1 and a half bananas. Depending on how you like the texture of the banana, you could do this roughly and leave some lumps. Also if you would rather mash both bananas you can do this too and leave out the topping.
- In a separate mixing bowl add the unsalted butter and light brown sugar. Using a whisk mix it until becomes creamy. Next add the salt, vanilla bean paste, honey and egg then mix again. The mixture may appear to separate but this is ok.
- Next, add the mashed banana and mix again. It may look curdled, again this is fine.
- Sieve the plain flour and baking soda into the mixture and use the spatula gently fold until it's mixed thoroughly( be careful, don't over work it). Next add the chocolate chips and mix again.
- Transfer the batter into the tin with the baking paper. Spread the batter evenly and smooth the top. Take the half banana cut into half, length ways and remove the skin. The the banana halves on the batter, then add the chocolate chips. Put the tin into the oven and reduce the temperature to 180°C cook for 40 – 45 minutes or until top become golden brown and it is cooked through.
- Once you have removed the bread form the oven, give the tin a gentle tap on the work surface, this will allow any extra steam to be released. Then remove the bread from the tin and leave it to cool down on a wire rack.
- You can eat it once it has cooled down. But I recommend letting it rest one night in a dark and cool place. The next day the bread will have a deeper, richer flavour.