Banana bread is a delicious treat that can be enjoyed for breakfast or at teatime with a nice cuppa – or at any time of the day, really.
It’s so versatile, it can be enjoyed warm, toasted, or at room temperature and with any preferred add-ins, such as chocolate chips, nuts or dried fruits.
Jamie Oliver’s take on this beloved classic simplifies the process to create a “super-easy” recipe that is ready in one hour and 15 minutes.
Serving 12, this loaf is perfect for sharing and even baking with kids, which “gives them a better chance of being healthier and happier in the long run,” said the chef in his website.
The author and restaurateur recommended freeing overripe bananas for later use, as they defrost and are ready for baking into a cake in around one hour.
Jamie Oliver’s banana bread recipe
Ingredients
125g unsalted butter, plus extra for greasing (at room temperature)
Two large free-range eggs
Four ripe bananas
Two tablespoons runny honey
Two tablespoons unsweetened apple juice
250g self-raising flour, plus extra for dusting
One big pinch of ground cinnamon
optional: 50g pecans
Method
Preheat your oven to 180ºC (350ºF) or gas mark 4. Lightly grease a 1-litre loaf pan by brushing the base and sides with butter—using a crumpled piece of kitchen paper works well for this.
In a large mixing bowl, cream the softened butter with a wooden spoon until smooth. Add the eggs one by one and continue to mix. The batter may look a bit lumpy at first, but don’t worry—it will come together as you go.
Peel three of the bananas and mash them with a fork until you have a mix of smooth and slightly chunky bits. Stir this into the butter and egg mixture.
Next, add in the honey and apple juice, and then gently fold in the flour and cinnamon with a spatula, taking care not to overwork the batter.
If you’re using pecans, chop them roughly on a cutting board (you can also crush them using a rolling pin), then fold them into the batter.
Transfer the mixture into your prepared loaf tin. Peel and slice the remaining banana, then arrange the slices on top of the batter. Bake for 40-50 minutes, or until the loaf is golden and cooked through.
To test, insert a skewer or cocktail stick into the centre of the loaf; if it comes out clean after a few seconds, it’s done. If there’s some batter on it, give it a little longer.
Let the loaf cool slightly before turning it out onto a wire rack to cool completely.
Once cool, slice and serve on a platter. It’s perfect with a spread of butter, honey, jam, or even chocolate spread. Enjoy!
