The Best Banana Bread

I made this from an article in the Guardian by someone who had tried out all the different ingredients and techniques in banana bread recipes to come up with the perfect banana bread. It was actually quite interesting to read.

I absolutely love banana bread so I had to try this recipe out and I wasn't disappointed. It is the best banana bread I have ever made. It is still lovely and squidgy but at the same time it is much lighter and fluffier than any other banana bread that I have made. My housemates thought so to! It's really nice plain but you should definitely try it with chunks of chocolate in - white chocolate goes really well - or with nuts in. If you want to add something you can just put about 50g in and then use 50g less of flour to keep the texture right.

Banana bread is amazing because you can eat it at any time of the day. I think this is because it is called banana bread and not banana cake so it feels ok to eat it for breakfast. Not that I'm saying you can't eat cake for breakfast it just seems to be a little bit frowned upon. I still haven't worked out why it is called banana bread and not banana cake.

You will need:

• 3 bananas
• 230g plain flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 160g of sugar - use any sugar you have, I like banana bread with brown sugar best
• 2 eggs beaten
• 4 tbsp of  butter

Method:

Preheat the oven to 170 C. Cut up the bananas and then mash them up with a spoon or a fork.

Put the butter in a big bowl and melt it in the microwave, add the sugar and eggs and mix with an electric mixer.

Fold in the rest of the ingredients with a spoon.

Pour the mixture into a loaf tin and bake for about an hour util you can stick a fork and it will come out clean with no mixture stuck to it.

Serve it warm from the oven. It is also really nice lightly grilled with a bit of butter on, if you don't eat it all straight out of the oven.