The dish that's truly bananas // The Ultimate Banana Bread

Put those over ripe banana's to use to make this scrumptious recipe. Moist and unbelievably delicious, it'll leave you wanting more.

The amazing thing about this banana bread recipe is you don't need a fancy mixer! I love one personally as you just switch the attachments and you're good to go. If not, you can easily use a mixing bowl, a whisk for the eggs, and your trusty spatula to fold the batter in. My mothers original recipe called for a cup of white sugar, but I tend to use around 3/4 of a cup with a 1/2 of this being brown sugar.

"The best banana bread i've ever had" - my nana.

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Banana Bread Recipe

Ingredients

• 3 medium, super ripe bananas peeled and mashed (plus 1 halved lengthways for the top)

• 75g salted butter, melted

• 1/2 teaspoon baking soda

• 1 pinch flaky salt, plus a good pinch for the top.

• 100g sugar (75g brown, 25g white)

• 1 large, room temperature egg, beaten

• 1 teaspoon vanilla extract

• 200g plain flour/ 50g wholemeal and 150g plain flour

Method

1. Preheat the oven to 180°C, and butter an 8 x 4 inch loaf pan to avoid sticking.

2. In a mixing bowl, mash the ripe bananas with the back of a fork until completely smooth.

3. Stir the melted butter into the mashed bananas.

4. Mix in the salt and baking soda. Stir in the sugar, beaten egg, and vanilla extract.

5. Fold in the flour gently until completely incorporated

6. Pour the batter into your prepared loaf pan.

7. Bake for 55-60 minutes until a skewer comes out clean

I know its hard to not dig in straight away but its best to let cool to room temp and cut with a serrated knife to avoid squashing the loaf. Toast and slather with butter to serve.