Easy banana bread with substitutions if you don’t have all the ingredients
If you were scrolling through social media over the weekend, you probably saw lots of baking.
With the first lockdown weekend behind us, lots of people have been whipping up treats for the days ahead.
But if you are craving a little time in the kitchen, we have some great recipes for you to try, like this banana bread.
Developed by food box company Gousto, the good news is that there are lots of ideas for substitutions, so hopefully you can put something together with what you have at home, rather than heading out to buy more.
The team at Gousto have tried out all the ways to make it work and they said they were all glorious.
Jordan Moore, Senior Development Chef at Gousto has some tips to get the perfect bake: ‘There are many ‘secrets’ out there for the perfect banana bread, but I believe in the most simple – super ripe bananas. You want to leave them until the skin is dark yellow, covered in brown spots and soft when peeled.
‘Leaving them to ripen for longer will give you the sweetest most flavorful banana bread which there just isn’t a substitute for.
‘Luckily bananas freeze (peeled) very well so you can keep a stash in your freezer ready for when you fancy whipping up this sweet treat.’
285g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt– omit if using salted butter
110g butter and extra for greasing the dish, or if you don’t have butter, try coconut oil or 80ml flavour-free vegetable oil or olive oil
225g light brown sugar, or if you don’t have that, you can use caster sugar (optional – try adding 1 tsp treacle to white caster sugar for a more caramelly flavour) or a mix of the two
2 medium eggs
4 ripe bananas – mashed
85ml buttermilk or use 4 tbsp yoghurt mixed with 25ml milk or 80ml milk mixed with 1tsp white vinegar/lemon juice
1 tsp vanilla extract –optional
Method for super easy banana bread:
Preheat the oven to 180C/160C Fan/Gas Mark and grease and line your loaf tin (roughly 20cm x 12.5cm).
Sift the flour with soda and salt into a large bowl. In a separate bowl, cream the butter and sugar until light and fluffy (if using oil mix until well combined).
Add the eggs, mashed bananas, buttermilk and vanilla into the butter/sugar mixture and mix well. Gently fold in the flour mixture.
Pour your cake mixture into your prepared loaf tin. Bake in the middle of the oven for 75 minutes until well risen and golden brown, and if you poke it with a knife or skewer it comes out clean. Avoid overbaking it as that will lose the moisture!
Leave to rest 30 minutes before removing from the tin.
And there you have it! The BEST banana bread EVER. If you can muster the necessary self-control you can slice it up once it cools and pop it into the freezer.
That way, the next time you’re in the mood for the world’s most delicious banana bread all you need to do is pop a slice in the toaster to heat it up.