How to Make
There is no baked good as synonymous with 2020 as banana bread. It seemed like at one point we were all giving it a try while we were locked inside watching a certain documentary about tigers. Maybe it was because banana bread is a surprisingly simple recipe to make. Maybe it was just because we all had too many overripe bananas to put to use!
In fact, the first ever recipe for banana bread was published by Pillsbury in 1933, during the Great Depression, as a way to stretch out the weekly groceries. Well, 90 years and many trials-and-errors later, we’re proud to share our signature banana bread recipe with you.
Banana Bread Ingredients
3 ripe or slightly overripe bananas
240g cake flour
2 teaspoons baking powder
Pinch of salt
Master Baker tip: if your bananas aren’t ripe yet, you can place them in a brown paper bag overnight to soften.
Banana Bread Method
- Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier!
- Mix in the sugar, butter and eggs.
- In a separate bowl, combine the flour, baking powder and a pinch of salt.
- Slowly add the dry ingredients to the wet ones while mixing at a gentle speed.
- Pour the batter into a loaf tin
- Bake at 180°C for 45-55 minutes.
Best eaten with a generous blob of butter.
How was your banana bread?
By this point, everybody should be masters of baking banana bread, so we want to see how far your skills have come! Snap a pic of your delicious loaf, upload to your social media and tag @mugg_and_bean. We may even feature your photo in our Stories.