One-bowl banana bread
NellMoist, deeply banana-flavoured and made in a single bowl.
The bananas on my counter go one of two ways: into a lunchbox, or past the point of no return and into this loaf. The darker they are, the better the bread.
Everything happens in one bowl, in order, with a fork. It is the recipe I hand to anyone who says they cannot bake.
Better tomorrow
Banana bread is even better the next day, once the crumb has settled. Wrap it well and it keeps for four days.
Ingredients
Method
Heat the oven to 175°C (350°F). Grease a 900 g (2 lb) loaf tin and line it with baking paper.
Mash the bananas in a large bowl, then stir in the melted butter, sugar, egg and vanilla.
Sprinkle the baking soda, salt and cinnamon over the top and stir in well, then fold in the flour and walnuts until no streaks remain.
Pour into the tin and bake for 55 to 65 minutes, until a skewer comes out clean. Cover loosely with foil if the top browns too quickly.
Cool in the tin for 10 minutes, then turn out onto a rack.
Notes
Freeze whole or in slices for up to 3 months. Toast a frozen slice straight from the freezer.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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