Banana bread first started to become popular back in the 1930’s, during the Great Depression. Cultural historians suggest that resourceful and creative housewives of the era created the recipe as a way of not wasting over-ripe bananas.
Banana bread is a classic family favourite. Overly ripe bananas contributes to the intense banana-flavour. The secret to the best banana bread is rotten bananas. Yep, you read right. A slightly overripe banana will not do and don’t even bring a perfectly ripe banana near the batter.
- ½ cup (125g) butter room temperature
- 1 cup (200g) sugar
- 2 eggs
- 6 bananas (350g) very soft banana smashed
- 1 teaspoon vanilla extract
- 2 cups (250g) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- Pre-heat the oven to 180ºC and grease and line a standard size loaf tin (approximately 20cmx12cm / 9″ x 5″) with baking paper.
- In a bowl, beat the butter and sugar together until light and creamy. Add the eggs one at a time, mixing well after each other. Scrape down the bowl with a rubber spatula.
- Beat in the bananas. At this point, your batter will split and look curdled.
- Add the dry ingredients then mix until just combined.
- Transfer the batter to the prepared loaf tin and place in the oven.
- Bake for 45 minutes or until a skewer inserted comes out clean. Cover with foil halfway to prevent over browning.
- Remove from the oven and allow to cool before removing the banana bread from the tin.
- Slice and serve.