When we say easy, we mean it...
- Firstly, as noted above, you actually want to start with the ripest bananas you can find.
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They’ll make the finished bread much sweeter and more moist than fresher ones. Really don’t worry if yours are looking well past it - trust us, they’ll be just fine here.
- Secondly, the whole point of banana bread is that it’s supposed to be a doddle. Somehow, the finished product seems to actually benefit from a more ‘rustic’ approach.
- You really can just knock this out in a spare 10min before popping it in the oven to bake for around an hour.
- In fact, we actively encourage you not to take any longer than that - we want you to fast-forward to those gorgeous oven smells!
- Thirdly, in keeping with the ‘easy banana bread’ title, note that this is a very flexible recipe. If you haven’t got the exact ingredients to hand in the precise quantities listed below, you can nearly always make up the difference with something similar.
- All the ingredients below are simple store cupboard basics, but feel free to swap like-for-like things in and out if you need to.
- Suitable swaps include margarine or oil for butter, brown sugar for white, up to 50% wholewheat or other plain flour instead of white, and any type of dairy or non-dairy milk (even water at a pinch).
- As long as you end up with roughly the right proportions of wet and dry ingredients, it should work.
