This is by far the best recipe that I've found for Banana Bread. It was the result of a google search a few years ago, and I happened to write down the ingredients and measurements on a scrap of paper. When I went back to search for the recipe online again, it was gone. So I've always felt such relief that I made a note of what I needed to recreate it. It would have been a tragedy to have made it once, and never again.
This recipe can be easily adjusted if you want to reduce the sugar a little bit - I've halved the sugar and added an extra banana and it came out perfect every time - and I felt I could justify having it for breakfast..so win win. As with most things I make, it's slightly different every time depending on what I have to hand. For this particular loaf I went all out with pecans and caramel sauce, AND baked it on the Big Green Egg - but it's just as good baked in the oven, served with butter.
It's a very quick and simple recipe, no need for any electrical whisking or fancy equipment. I do prefer to weigh out the ingredients, but I'll include cup measurements too which were in the original recipe. I often swap banana for roast butternut squash for pumpkin bread, adding extra spices, it's so delicious.
1/3 cup - 76g - Butter
1 cup - 100g - Light Brown Sugar
1 tsp Vanilla
1 tsp Bicarbonate Soda
pinch of salt
1 1/2 cup - 192g - Plain Flour
80g - Pecans, chocolate chunks, walnuts or whatever you fancy! (optional - it's also really tasty without additions - I like to half an extra banana length ways and place on top of the batter once it's in the loaf tin if I'm doing plain banana bread - so good)
You'll just need 1 bowl for this, and a fork!
Preheat your oven (or Big Green Egg) to 170 degrees. Put the butter in a small oven proof bowl, and put it straight into the oven when you turn it on, until melted. Check on it after a couple of minutes, it won't take long.
Start by mashing the bananas with a fork, in a mixing bowl, they don't have to be mashed too much, enough that they start to become creamy but still with a fair few lumps. Add the melted butter, sugar, egg, vanilla, bicarb and salt to the bananas and mix all together, once everything is combined, stop mixing. Add the flour and pecans and fold in until just combined - DON'T OVER MIX, it'll be fine, better even, if you resist.
Line a loaf tin with baking paper, pour the batter into the loaf tin, and bake for 1 hour. Test with a sharp knife, if it comes out clean, it's ready, if not, pop it back in the oven for another 5-10 minutes.
And if you want to go crazy and make some caramel sauce for the top - here's my go to recipe (with video instructions, so super simple to follow) CARAMEL SAUCE RECIPE