SOS Banana Bread
Thursday, 20 November 2014
This banana bread is the Superman of the loaf/breakfast/cake world.
It is my go-to recipe when I am dragging my butt through the day from the moment I get up. It is a ray of sunshine on these chilly November days and exactly what I need to get me motivated. There is certainly something very productive about banana bread. I think it has something to do with using up browning bananas and then happily having something ready for an on-the-go breakfast for the rest of the week. Even the process is pretty therapeutic. After a little mashing, mixing and 40 minutes in the oven I'm ready to go out and grab the world, a slice of banana bread in hand.
And want to know the best thing about this recipe? It's delicious. Each slice has an irresistible soft, squidgy texture. And dark brown sugar makes all the difference here, the flavour is a little like toffee banana. I mean c'mon. Doesn't that sound delightful? I think a toasted slice of this with a slathering of peanut butter could be the best thing, maybe ever.
Oh an this is the easiest, peasiest loaf you could ever dream of. You'll even be able to whip it up on a bleary-eyed Monday morning when you have your pants on back-to-front. Trust me, I speak from experience...
For SOS Banana Bread you will need:
2 large browned bananas
200g soft dark brown sugar
75g softened unsalted butter
1 tsp vanilla extract
1tsp baking soda
pinch of salt
170g plain flour
20g rolled oats
Begin by lining a loaf tin with greaseproof paper and preheating your oven to 180c.
Then mash your bananas.
B-A-N-A-N-A-S (sang in Gwen Stefani voice).
Add them to a large bowl along with the butter, sugar, vanilla extract and beaten egg then stir together.
Then stir in the flour, baking powder and salt.
Mix that puppy up.
Pour into your baking tin and sprinkle over the oats.
Bake for 50 minutes until a skewer can be inserted into the middle and taken out clean.
Slice off the end piece whilst still warm. That's a warm, sticky treat just for you.
This loaf will happily keep in a sealed container for the rest of the week. Enjoy!