Banana Bread
Perfect for quick breakfasts or school snacks, the kids will love helping to make this tasty banana bread.
Per serving:
203kcals, 7.2g fat (4.3g saturated), 32.7g carbs, 14.5g sugars, 3g protein, 1.4g fibre, 0.194g sodium
TIP: You can add nuts or chocolate chips to this recipe – simply stir them into the batter before transferring to the loaf tin.
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Prep: Cook: |
10 minutes 55 minutes |
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| Difficulty: | Easy | |
| Serves: | Makes 1 loaf |
| Ingredients |
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| 80g butter, melted, plus extra for greasing |
| 3 very ripe bananas, peeled |
| 1 tsp bicarbonate of soda |
| Pinch of salt |
| 100g sugar |
| 1 egg, beaten |
| 1 tsp vanilla extract |
| 190g plain flour |
directions
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a two-pound loaf tin with butter.
- In a mixing bowl, mash the ripe bananas with a fork until almost smooth, leaving some lumps. Stir the melted butter into the mashed bananas.
- Stir in the bicarbonate of soda, salt, sugar, egg and vanilla extract. Add the flour and stir until combined.
- Pour the batter into the prepared loaf tin.
- Bake for 50-55 minutes or until a toothpick or skewer inserted into the centre comes out clean.
- Remove the banana bread from the oven and cool in the tin for 20-30 minutes. Transfer to a wire rack and allow to cool completely.
