I was munching on some of the banana bread I baked last night and thought I would share my grandmother's buttery banana bread recipe. But first my number one rule for baking with bananas: the riper the banana the better the bread!
A good guide is if you would eat the banana raw it’s not overripe enough to use in banana bread or muffins. These are the advantages of overripe bananas in baking:
- As a banana ripens the starches are turned into sugars, the longer it is left to ripen, the sweeter the banana will be
- The banana flavour and smell intensifies as it ripens
- The bananas are easier to mash and combine into the batter
This is why you should never throw away a banana, as it gets too ripe to eat just put it in the freezer and it’ll be perfect next time you feel like some banana bread!
But use your judgement, don't use rotten bananas!
NAN'S BUTTERY BANANA BREAD
250g softened butter
1 cup caster sugar
3 large slightly overripe bananas mashed
2 cups self-raising flour
1 cup chopped walnuts
- Preheat your oven to 180 degrees Celsius
- Grease a loaf tin
- Cream butter and sugar with a electric mixer
- Add all other ingredients and mix until smooth and colour lightens slightly
- Spoon the mix into the prepped loaf tin and bake for about 45 mins or until cooked through
- Stand for 5 mins to cool before turning out
- Classically it is served with butter slices but I like to top it with a simple lemon glaze before slicing
Simple Lemon Glaze
1 Cup icing sugar
¼ cup of lemon juice
25 grams of softened butter
- Add all three ingredients into a bowl and mix until combined
You can either wait for the bread to cool before icing as normal, or my personal preference is to use a pastry brush and apply thin layers while the bread is still hot and allow the glaze to be absorbed into the bread between applications.
simple as that!