Banana Bread

Everyone seems to bake banana bread, everyone seems to like it! It’s definitely a big warm hug in a cake. It just seems to ooze cosy. Just what’s needed on a cold January afternoon, both to eat and to bake. Not always an easy need to fulfill, because of having to have overripe bananas available on a whim! When I feel a banana bread moment on it’s way I buy fresh ones and announce a ban on the speckled ones! I then leave them and wait. I know you can speed up this process but I just leave them. While I’m on the subject of overripe bananas – this week I had a lightbulb moment!!! …

I’ve baked so many different banana breads/loaves ( it’s a minefield ) they all vary in ingredients, they have all been good, this one was delicious! My family said, without doubt this was the best one yet. I’ve made this particular one many times. I’ve made it with – regular flour – wholemeal spelt flour, this time I used white spelt flour, I’m not sure if this made the big difference, because on thinking what was different and what elevated it to the top of the family favourite cake list was ….. I used three speckled overripe bananas and one that the skin had gone black!!!! I’m sure it’s the black skinned one that made it a sticky, full banana flavoured bread! I’m in no doubt that if your a seasoned baker you’ll probably all ready know this, so I’m sharing this lightbulb moment with people like me that plod along with a small cake repertoire!! 

I think the original recipe is a Sophie Dahl one but, I have so many recipes in my collection of cooking notes that I can’t be sure plus I have tweaked it a little! I sometimes add a little cinnamon Too… My reason for sharing this wonderful recipe is ~ when you think your bananas are ready, walk away and wait for one black skinned one~ 

Remember you need one black skinned one too!

Preheat the oven to 180/fan160/gas4

Grease a 900-2lb loaf tin 

You will need:

  • 4 ripe bananas, mashed ( I use a potato masher )
  • 75g soft butter
  • 200g soft brown sugar 
  • 1 egg, beaten 
  • 1 tbs vanilla extract
  • 1 tsp bicarbonate of soda
  • 170g white spelt flour ( I use Doves Farm )
  • Pinch of salt 
  • Optional 1 extra banana and Demerara sugar to decorate 

Put the mashed bananas into a big mixing bowl. Mix in the butter, sugar, egg and vanilla. I gave it a quick whizz with my hand held electric whisk. Then add the bicarbonate,salt and mix in the flour last, stirring with a wooden spoon. Pour it into your prepared tin. If you have another banana handy place a slice across the top and sprinkle with a little Demerara sugar. Bake for 1 hour, remove and cool in the tin for a bit then remove to a cooling rack. It’s delicious eaten warm with butter, however the flavour develops even more if you have any left the next day!!!! The other thing I should mention is where I can I use liners instead of greasing a tin, lazy I know! If I can cut a corner I will! Sorry if that makes your toes curl!!

Enjoy, and please let me know if you have followed my black banana tip! 

Deb x

6 thoughts on “Banana Bread

  1. I made this today and it was fabulous! So easy. I used gf flour as inexplicably it was the only sort we had and it resulted in a very light, sponges loaf. Thanks so much!


  2. Hi Deb
    Have made your lovely banana bread many times at home,but am currently staying at my son’s home on the IOW ,he only has digital scales which I have never used before so fingers crossed I’ve got it right today as I came across some oh so over ripe banana this morning and decided to use them up. It’s in the oven as we speak 🤞🤞🤞🤞🤗


    1. So sorry Jennie I’ve only just seen this message!!! 🙈 I hope the banana bread worked okay!!! I’ve made it countless times and I still have to look at the recipe!! I should be able to make it with my eyes shut by now!! 🙄


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s