When life gives you overripe bananas, you do one thing: bake a banana bread with them. These ripe bananas came in at the right time on a very rainy miserable day. The whole day I dreamt about making this goodness, and when I did it really did tick all the boxes – it was sweet, flavourful, moist, spongy and soft on the inside with a slight caramel crumble on the outside.
It’s extremely easy to make and I may or may not be making one more loaf this week.
- 140g soft butter
- 140g brown sugar
- 140g flour
- 2 eggs, beaten
- 2 over-ripe bananas, mashed
- Nutella (a lot of it)
- Bread loaf tin
- Heat up your oven to 180C and butter up a small bread tin (I think mine is 2-pound tin)
- Mix together sugar and butter until creamy and soft
- Stir in the eggs and add a bit of flour, stir in flour bit by bit until you have smooth batter
- Now, add the bananas and mix it all well
- Pour in about 1/3 of batter into the tin. Spoon up Nutella and swirl it on top of the layer (make sure Nutella is at room temperature)
- Pour in another 1/3 of batter, spread it on top of Nutella and cover it all up
- Top off with more Nutella swirls and use up the final 1/3 of batter to cover up chocolate bits
- Pop in the over for 25 minutes, take out at the end. Put a skewer or a knife through (it should come out clean). Leave to cool. Once cooled take out of the tin, cut up and serve (that’s if you can wait! I had mine still warm)
This will be sweet, moist and moreish. Goes best with a hot cup of strong bitter coffee. What’s your go-to Banana Bread Recipe?