Easy Peasy Banana bread

Whenever I think of baking something, I talk myself out of it at the thought of having to use ten different measuring cups and spoons and mixers and god knows what else.. to say that I am lazy in kitchen (and in life, in general) will be an understatement.

With this context, I like to stick to those minimally invasive recipes that somehow yield the best and yummiest desserts. One such recipe is this stellar banana bread that essentially qualifies as a hack for overripe bananas. (I hate wasting food- so I freeze overripe bananas when I know they won’t be consumed)

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  • Bananas (the darker the better) 3
  • Brown sugar 1 cup
  • Butter 1/2 cup
  • Eggs 2 
  • Baking powder 1/2 tsp
  • Baking soda 1 tsp
  • Cinnamon powder 1/2 tsp
  • Flour 2 cups (sieved)
  • Salt 1/2 tsp
  • Vanilla essence 1/2 tsp
  • Cocoa powder 1 tbsp
  • Walnuts 1/2 cup (optional)


Step 1 – Give all the mushy stuff a good mix!

  1. Cream butter and sugar together until light and fluffy (I use an electric hand blender) 
  2. Stir in eggs 1 at a time, beat well with each addition
  3. Add bananas (cut in half) and vanilla essence and blend to a smooth consistency

Step 2 – Ready your dry ingredients 

  1. In a separate bowl, add flour, baking powder, soda, salt, cocoa powder and cinnamon.
  2. Fold the banana mixture into flour mix and stir just to combine- don’t get too zealous here or you’ll kill the gluten (or may be activate it too much!) 
  3. Add nuts if you want (I ran out!)

Pop the mixture into preheat oven at 180 degrees C (350 F) and bake for 55-60 minutes, until a toothpick inserted comes out clean. 

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Let it cool, then dig in with a cuppa! 

PS: this freezes well for future indulgences too! Cut into thick slices and freeze in ziplock bags. 

PPS: please resist the urge to open your oven and poke in every 20 minutes! Banana bread generally has a thicker texture so it needs 50 minutes baking at least! 



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