Are you even in lockdown if you aren’t baking banana bread? With the world in turmoil, and families trapped at home together … wait! Let’s get the perspective right. With families staying in the safety of their homes together, protecting themselves, their loved ones and their health services by staying at home unless absolutely necessary … everyone is suddenly baking banana bread.
I’m not sure if this is because we’ve all gone back to basics a bit, or the silver lining in all this, that we get the gift of time together and now don’t mind waiting an hour for bread to bake instead of buying it off the shelf. Whatever the reason, we’re doing it – we’re baking banana bread from scratch and loving it. So in between all the homeschooling, the crafting, the excessive screen time, podcasts and audio resources and virtual exercising, we’ve definitely got time to bake.
You’re going to want to save this so pin it now.
This Banana Bread recipe is my all-time favourite recipe. It’s virtually foolproof and the likelihood of you having all the ingredients is extremely high! I have made it a few times before, but we’ll definitely be making this by the end of the week … if I can keep the kids away from the bananas until the!
Banana Bread Recipe – Bake From Scratch
- 2 cups of flour
- 1 1/8 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of baking soda
- 1 egg
- 2 tablespoons of milk
- 1/2 cup of vegetable oil (or canola oil)
- 1/2 teaspoon vanilla
- 3 bananas (mashed)
- 1/2 cup of chopped walnuts (optional)
- Preheat the oven to 160 degrees Celcius (325F)
- Mix together the flour, baking soda & salt in a bowl
- Mix egg, sugar and oil. Stir well until combined.
- Add the dry ingredients to the wet and stir well. Don’t worry if the mixture is thick & dry this is right.
- Add the milk, vanilla and bananas (pre-mashed) and stir until it’s all mixed together.
- If you choose to use walnuts, add them now.
- Pour into the greased loaf tin.
- Bake In the oven for 50 to 75 minutes. To test, add a knife into the middle. If it comes out clean, it’s done. If the mixture sticks to it, it’s not quite done.
Top Tip – make sure you use ripe bananas, the soft, brown kind are the best when you bake banana bread.
Once the banana bread is done, let it cool for a few minutes then loosen the loaf by running a knife around the edges of the tin. The bread should fall out easily. Slice and enjoy warm with a spread of butter on.
There’s never any left in our house for the next day, but if you do manage to restrain yourselves from finishing the whole loaf, keep it fresh by wrapping it in tin foil.
If you make this recipe, do send me a pic. I’d love to know how you get on.
This is a great recipe to bake with the kids. For more recipes for baking with kids, check out my Pinterest Board for inspiration.