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)
- 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!
- Cream butter and sugar together until light and fluffy (I use an electric hand blender)
- Stir in eggs 1 at a time, beat well with each addition
- Add bananas (cut in half) and vanilla essence and blend to a smooth consistency
Step 2 – Ready your dry ingredients
- In a separate bowl, add flour, baking powder, soda, salt, cocoa powder and cinnamon.
- 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!)
- 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.
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!