Hey Nibblers!

Banana Bread is one of the best pleasures in the world. While we’ve all been in lockdown, I’ve jumped on the banana bread band wagon myself and now gravitate towards this recipe rather than the one I posted seven years ago. You can find that old school version recipe here. What I love about this new recipe is it’s ingredients you have in pantry most of the time and it comes out packing a punch each time, moist and delicious toasted as well. It delivers a great crust and overall bliss.

How To: Banana Bread (Version 2.0)
I use a 24cm x 13cm x 6.5cm rectangular tin

What you’ll need:
– 3 mashed bananas (If the bananas are smaller, feel free to use more)
– 225g self raising flour
– 2 eggs
– 125g melted unsalted butter
– 50g raw or brown sugar (If you don’t have any in the pantry, substitute with white)
– Cinnamon to taste (I use about 2 tsp. or 3tsp. if you don’t have nutmeg)
– Nutmeg to taste – optional (I used about 1/4 tsp.)
– 1/2 tsp. salt
– 1/4 cup of choc chips (optional)

How To:
1. Pre-heat oven to 150 degrees Celsius or 300 degrees Fahrenheit (fan- forced preferably)
2. Line a rectangular baking tin with baking paper or spray with oil or smear with butter to prevent bread from sticking
3. Beat eggs, mashed banana, cinnamon, nutmeg, butter, salt until well incorporated
4. Stir in flour and choc chips until well mixed
5. Pour batter into baking tin and spread evenly
6. Pop into the oven for 45 minutes or until skewer comes out clean

Happy baking Nibblers! This recipe will keep for at least 4-5 days in an airtight container in a cool place away from heat or to portion control, simply slice banana bread into desired pieces, wrap in whatever you have on hand and freeze. Just take a slice out and toast if you ever feel like a slice of pure banana heaven. If you prefer cold banana bread, fridge it up in an airtight container. Please let me know if you have any questions or comments.

Nibble Away,
Jo