Best banana bread recipe.

JIL

I have tried loads of different recipes for banana bread. But I haven't yet found "the one".
Has anyone got a fail safe regularly used recipe. I would ideally like to take a piece to work to have with a coffee in the morning, instead of my cereal bar.

Thanks in advance.

Spendless

I always use this one.

http://www.simplyrecipes.com/recipes/banana_bread/

NewShadow

I also like cake for breakfast

Very easy muffins - Takes 40 mins inc prep and cooking time.

I keep 'old' bananas in the freezer (peeled in a bag) until I'm ready to use them.

2-3 large overripe bananas (I've used 5 before now)
1 1/2 cups flour (I use wholemeal)
1 cup oats (or use an extra cup flour)
2 eggs
1/3 cup sugar (white or brown), sweetener, or honey
3/4 cup milk or water
1/4 cup veg oil or softened/melted butter
2.5 tsp baking soda/ 4 tsp baking powder (or I guess you could use self raising, but I've never)
½ tsp salt (leave out if using baking powder)
1 or 2 tsp cinnamon, or coco, or instant coffee, or use vanilla essence
Big handful of either blueberries or dried fruit (if you use dried fruit add another half cup of water). Frozen blueberries and strawberry slices work fine. Throw them in frozen.

Mash bananas in a big bowl. Add everything except the soda. Mix well. Add soda and stir. It may start to foam...

Fill a set of silicon muffin tins about half full and cook for about 15 minutes at 200ish. Or pour into a 1lb loaf and cook about 30 minutes.

Hot oven preferred but not needed. If cold oven, add 5/10 minutes to heat.

I judge they're cooked when the fruit on the top starts to burn and the top is a nice dark chestnut. Don't try stabbing them - the banana stays soggy so they'd never be 'done'.

Tip out while hot to avoid a soggy bottom. Cover/wrap with clean towel till cool to avoid drying out.

Makes 2 1lb loaves or about 18 muffins (3 batches).

If you wrap individually/ in slices they freeze/defrost well in about an hour. Or you can microwave for about a minute. I just use cling film.

milasavesmoney

New Shadow I like the idea of a cup of oats in the recipe! That sounds wonderful and healthier.

JIL

NewShadow wrote: »

I also like cake for breakfast

Very easy muffins - Takes 40 mins inc prep and cooking time.

I keep 'old' bananas in the freezer (peeled in a bag) until I'm ready to use them.

2-3 large overripe bananas (I've used 5 before now)
1 1/2 cups flour (I use wholemeal)
1 cup oats (or use an extra cup flour)
2 eggs
1/3 cup sugar (white or brown), sweetener, or honey
3/4 cup milk or water
1/4 cup veg oil or softened/melted butter
2.5 tsp baking soda/ 4 tsp baking powder (or I guess you could use self raising, but I've never)
½ tsp salt (leave out if using baking powder)
1 or 2 tsp cinnamon, or coco, or instant coffee, or use vanilla essence
Big handful of either blueberries or dried fruit (if you use dried fruit add another half cup of water). Frozen blueberries and strawberry slices work fine. Throw them in frozen.

Mash bananas in a big bowl. Add everything except the soda. Mix well. Add soda and stir. It may start to foam...

Fill a set of silicon muffin tins about half full and cook for about 15 minutes at 200ish. Or pour into a 1lb loaf and cook about 30 minutes.

Hot oven preferred but not needed. If cold oven, add 5/10 minutes to heat.

I judge they're cooked when the fruit on the top starts to burn and the top is a nice dark chestnut. Don't try stabbing them - the banana stays soggy so they'd never be 'done'.

Tip out while hot to avoid a soggy bottom. Cover/wrap with clean towel till cool to avoid drying out.

Makes 2 1lb loaves or about 18 muffins (3 batches).

If you wrap individually/ in slices they freeze/defrost well in about an hour. Or you can microwave for about a minute. I just use cling film.

I will definitely be trying this, and a big thank you for the photo.
I was hopeful of a recipe with oats. Thanks again.

VfM4meplse

JIL wrote: »

I have tried loads of different recipes for banana bread. But I haven't yet found "the one".
Has anyone got a fail safe regularly used recipe. I would ideally like to take a piece to work to have with a coffee in the morning, instead of my cereal bar.

Wow you are disciplined! I would polish the lot off in one sitting, given half a chance!

PasturesNew

The one, for one, is not always the one, for others

I've eaten some right disgusting food others have thought was the best ever

JIL

VfM4meplse wrote: »

Wow you are disciplined! I would polish the lot off in one sitting, given half a chance!

That's why I take it to work, you can't eat more if it isn't there.

VfM4meplse

JIL wrote: »

That's why I take it to work, you can't eat more if it isn't there.

Yes, but because it is moist you wouldn't want it to go mouldy in your absence either

melanzana

Here is my makey uppy recipe. I don't weigh anything, but go by the end product which should be wet but a bit drier than muffins if you understand me!

So, mash the bananas, add vanilla sugar, or something vanilla which can be essence/extract + caster sugar. Then add melted butter. Mash again.

Sift white plain flour + bread soda+ baking powder into the banana mix, and add buttermilk (it acts with the baking soda to raise it).

Good mix and add more buttermilk to make it wet and messy.

Tip into a loaf tin and bake for an hour or so. Stick a skewer in and if it comes out clean, it's done.

Just waiting for mine to come out of the oven. Did the skewer thing and in for 10 more minutes.

Smells gorgeous and has risen to high heaven!!

(I just realised I hadn't put an egg in, but doesn't seem to have mattered too much).

Any

I use this one. Never head a problem. I started to use less sugar too, to make it a little healthier for breakfast, and sometimes use just 3 bananas because I only have 3 really ripe bananas when my son eat the rest����
http://www.bbc.co.uk/food/recipes/bananabread_85720

I freeze it in slices, just wrapped in 2 layers of cling film and then put all the slices in a freezer bag.
I take mine out the night before and stick it in a toaster in the morning!! Lovely and warm. You just have to be carefull when taking it out of the toaster, but generally it fairly holds shape.

Edit: oh, and I always use the lemon in milk tip rather then buying sourmilk just for this!