This isn’t just any standard banana bread, this is something special. I was talking to some friends recently over manning a bake stall, and the topic of banana bread came up, and how good it is. A friend told me her secret to making it extra special and now I’ll never make banana bread any other way. For real.
The secret is, you bake the bananas. Yes, BAKE THEM. I just popped them in the oven, in the skins and let them roast away {for about 15 minutes} and it’s a game changer, friends. Like, if you don’t roast your bananas, are you even really living?
I think not.
It elevates the flavour ten-fold, and then you just bake it, slice it and toast it, and smother it in ALL the butter.
The Best Banana Bread Ever
Ingredients
4 large very ripe bananas
1/2 cup {125 grams} butter, melted
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
2 cups plain flour
1 teaspoon bicarbonate soda
Instructions
- Preheat oven to 180ºC. Line a baking tray with baking paper, and prepare a loaf tin by lining with baking paper.
- Place the bananas {still in their skin} onto the baking tray and bake for 15 minutes. Allow to cool.
- In a large bowl, place the butter and sugar, and beat until combined. Add in the eggs and vanilla, and mix again, until combined.
- Take the banana out of the skins. If you have a blender, puree until smooth. Otherwise you can go a little more rustic and smoosh with the back of a fork. Add to the butter mixture, along with the buttermilk.
- Add in the flour and bicarb soda, and mix until just combined. Pour into the prepared tin, and bake for 45-55 minutes, or until cooked through. Allow to cool slightly, and serve.
