Banana bread

Serves 12

  • olive oil

  • 250 g self-raising flour, plus extra for dusting

  • 3 ripe bananas

  • 2 tablespoons fresh apple juice

  • 125 g unsalted butter

  • 2 large free-range eggs

  • ½ teaspoon ground cinnamon

  • 2 tablespoons runny honey

  • Optional:

  • 50 g pecans





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 adding 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.

Nutritional Information

Banana bread

A gorgeous afternoon tea treat

More Easter treats recipes >
0 foodies cooked this
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.
Serves 12
1h 15m (plus cooling)
Not too tricky
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 adding 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Tip

This works best with super-ripe bananas, so use up any that you’ve got at home.
Nutritional Information Amount per serving:
  • Calories 207 10%
  • Carbs 24.2g 11%
  • Sugar 9.5g 11%
  • Fat 10.3g 15%
  • Saturates 5.8g 29%
  • Protein 3.7g 8%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

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