The Just Perfect Banana Bread

Sweet, but just enough. Moist, but not too much (and also the only, only, only acceptable time to use that word.) Crumby, but not crumbly. Nutty but not too healthy. Wholesome. Chocolatey. Banana-y.  PERFECTION. I got on this bandwagon way before it became the Lockdown Trend of 2020.

And since i’ve been obsessed with banana bread for so long (humble brag – trendsetter me – like no not really but I’m having a super loopy day) I’ve perfected this recipe. Although I TOTALLY went a little lococo with the chocolate chips this time — as you can clearly see in the pictures. Ooops. But not really. Like there’s no such thing as too much chocolate. If you’re one of those ‘that’s too much chocolate’ people – well, then, let’s talk it through. I’m sure we can get you the help you need.

4K8A8231-1-2

I get why banana bread is such a popular recipe during this time. I mean we’re all buying like 18 bananas — I promise I’ll eat them — and then like a week later, there’s a pile of blackened bananas on your counter. All the rest of the ingredients you should already have in your pantry.

INGREDIENTS:

  • 65g butter, melted and lightly browned
  • 80g – 100g brown sugar (depends on how sweet you like it)
  • 170g Spelt flour
  • 1 cup mashed bananas (or 3/4 cup if you want a crumblier tea cake)
  • 1 egg at room temperature
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon or spice mix (optional)
  • 1/2 tsp salt
  • 1/2 cup mix-ins (walnuts, pecans, chocolate chips, seeds, whatever you like!)

METHOD:

  1. Preheat the oven at 180 degrees Celsius. Line a 9×5 Bread Tin with parchment paper.
  2. In a large glass bowl, whisk the melted butter and sugar together until just incorporated and cooled.
  3. Add mashed bananas, eggs and vanilla and whisk until well incorporated.
  4. Add the spelt flour, salt, cinnamon spice and baking soda and whisk gently until everything is combined.
  5. Add the mix-ins. Pour into the prepared tin, and sprinkle a few of the mix-ins on top.
  6. Score (run a knife down the top of the loaf – the long way) slightly to allow the loaf to open up when baking. Pop it in the oven for about 1 hour until a toothpick comes out clean. (If it starts to get too brown on top, place a piece of foil over the top.)
  7. Let it cool, I promise it tastes better once it’s cooled.

PRO TIP – If you cut a slice, and pop it in the oven for 7-8 minutes till it’s toasty and crunchy on the edges oh my god it’s so good. Put some peanut butter, a drizzle of honey – oh oh oh I gotta go get another slice now. 

Leave a Reply

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

WordPress.com Logo

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

Google photo

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

Twitter picture

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

Facebook photo

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

Connecting to %s