Sure, everyone and their mum was baking banana bread during lockdown, but I’m here to share the recipe that’s been giving me delicious results for years. With a little underbaking for proper gooeyness and the addition of dark chocolate, walnuts and poppy seeds, this is my favourite (and super easy) banana bread recipe.
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Ingredients:
- 2 overripe bananas ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 cups wholemeal flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tsp baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup milk (I use almond)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp vanilla⠀⠀⠀⠀⠀⠀⠀⠀⠀
- a handful of dark chocolate chips or chopped chocolate
- chopped walnuts
- poppy seeds to add texture
Method:
1. Mix wholemeal flour, baking powder and cinnamon together. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. In a large bowl, melt the butter then cream with brown sugar before adding milk, eggs, honey and vanilla into the wet mix. Set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Add the mashed bananas (I like mine chunky so they the bread is gooey when baked) into the wet mix. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. When you have a good consistency, add the dry flour mix and your poppy seeds, chocolate and chopped walnuts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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5. Pour mixture into a loaf tin (I use a paper liner to make things easier when taking out of the oven) and, with a fork, gently push the mixture to the sides to avoid peaking in the middle. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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6. Bake for roughly 45 minutes on 200 degrees (feel free to take out early or leave in for longer depending on how well you like your banana bread cooked).
ET VOILA.
London Girl ✖️
London Girl Munches 