Banana Bread
Moist, tender banana bread – simple, comforting and perfect with a cup of tea.
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Method
- Preheat oven to 175°C. Grease and line a loaf tin.
- Mash bananas until mostly smooth (a few lumps are fine).
- Cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Fold in mashed bananas.
- Mix flour, baking soda and salt in a separate bowl.
- Fold dry ingredients into the wet mixture until just combined.
- Fold in nuts if using.
- Pour into prepared tin.
- Bake for 50-55 minutes until a skewer comes out clean.
- Cool in tin for 10 minutes, then turn out onto a wire rack.
Notes that actually help
Weigh ingredients if you can. Cups are chaos; scales are repeatable.
Oven temps lie. If your bakes run hot or pale, adjust by 10–15°C and note it for next time.
Read the full method once before you start. Most “fails” are just step-order problems.