The Very Best Banana Bread EVER!
Adapted from my best banana cake from Happy Hooligans
Preparation time: 15 minutes plus 45 minutes freezing time
Cooking time: 1 hour 10 minutes
- 3/4 cup/225g/7.9ozs. mashed bananas (330g/11.7ozs or 2 large bananas)
- 2 tablespoons lemon juice
- 1.5 cups/195g/6.7ozs. cake flour*
- 1 teaspoon bicarb
- 1/2 teaspoon salt
- 85g/3ozs. soft butter
- 3/4 cup/150g/5oz. caster or superfine sugar
- 3/4 cup/180ml/6flozs. buttermilk**
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Salted honey butter
- 50g/1.7ozs. butter, room temperature
- 1 tablespoon honey
- Fat pinch of salt flakes
For every cup of cake flour, replace 2 tablespoons of plain all purpose flour with 2 tablespoons cornflour or fine cornstarch
I never have buttermilk on hand. Instead add 2 tablespoons lemon juice to milk to make up 3/4 cup of buttermilk
Step 1 - First clear some freezer space that will fit your loaf tin. I know this sounds crazy but it makes for an incredible texture in the end so there is a method to my madness. Line the base and sides of a loaf tin (mine is 19.5cm x 10cm x 11cm or or 7.6 x 3.9 x 4.3 inches) and preheat oven to 135C/275F (yes very low!). Mash the bananas with the lemon juice and set aside. In a jug measure the flour, bicarb and salt and whisk until combined. In another jug whisk the buttermilk with eggs and vanilla and set aside.
Step 2 - Beat the butter and sugar until pale and fluffy (around 3 minutes). Add the bananas and milky egg mixture in two lots and then beat until combined. On the lowest speed or by hand add the flour mixture mixing until just combined. Scoop into the tin and bake for 1 hour 10 minutes or until the centre of the cake springs back when touched.
Step 3 - Take the bread out of the oven and wrap it in two teatowels (to protect the other food in your freezer). Place the wrapped tin directly in your freezer for 45 minutes. Remove and serve with honey butter.