Banana Bread That’s Actually Moist

Banana Bread That’s Actually Moist

“The bananas have to be black. Not yellow with a few spots — completely, embarrassingly overripe. Those ugly black bananas are sweeter and have way more flavour. I’ve made this recipe probably 60 times now. This is the one I always come back to because it’s genuinely moist three days later, which most banana breads aren’t.”

What You’ll Need

• 3 very ripe bananas (the blacker the better)
• 80g melted butter
• 150g sugar (I use a mix of white and light brown)
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1 tsp bicarbonate of soda
• Pinch of salt
• 180g plain flour
• Optional: 80g chopped walnuts or chocolate chips

Let’s Cook — Step by Step

1. Step 1 — Preheat oven to 175°C. Grease and line a 23cm loaf tin.
2. Step 2 — In a large bowl, mash the bananas thoroughly with a fork. There should be almost no lumps.
3. Step 3 — Stir in the melted butter, sugar, beaten egg, and vanilla. Mix until combined.
4. Step 4 — Add the bicarbonate of soda and salt. Stir.
5. Step 5 — Fold in the flour — don’t over-mix. Just stir until the flour disappears.
6. Step 6 — If using walnuts or chocolate chips, fold them in now.
7. Step 7 — Pour into the prepared tin. Bake for 55–65 minutes until a skewer comes out clean from the centre.
8. Step 8 — Leave in the tin for 10 minutes before turning out. Let it cool properly — it slices much better when not hot.

Kitchen Tip: If the top is browning too fast, tent a piece of foil loosely over it after 40 minutes.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com