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Banana Bread

SERVES 12 | 1 hour 15 minutes, plus cooling

This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven.

You will need

  • 1-litre loaf tin
  • 2 mixing bowls
  • Fork
  • Measuring spoons
  • Wooden spoon
  • Weighing scales
  • Chopping board
  • Knife
  • Spatula
  • Cocktail stick or skewer
  • Wire cooling rack

Ingredients

  • olive oil
  • 250g self-raising flour, plus extra for dusting
  • 3 ripe bananas
  • 2 tablespoons fresh apple juice
  • 125g unsalted butter
  • 2 large free-range eggs
  • ½ teaspoon ground cinnamon
  • 2 tablespoons runny honey
  • optional: 50g pecans

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil.
  3. Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
  4. Peel and add the bananas to a mixing bowl.
  5. Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside.
  6. Add the apple juice and stir to combine.
  7. In a separate bowl, beat the butter with a wooden spoon until creamy.
  8. Crack in the eggs one at a time, beating each one in well before you add the next.
  9. Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.
  10. Roughly chop the pecans on a chopping board, if using, then fold through the mixture.
  11. Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.
  12. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
  13. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
  14. Transfer to a nice plate, cut into slices, then serve.

Nutrition Note

This works best with super-ripe bananas, so use up any that you’ve got at home.

Jamie’s Top Tip

207 cals, 10.3g fat (5.8g saturated), 3.7g protein, 24.2g carbs, 9.5g sugar, 0.2g salt

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