Description
If you’ve got a few sad, spotty bananas hanging around, don’t toss them—turn them into this buttery, brown sugar banana loaf. It’s tender, sweet, and smells incredible as it bakes. I like to wrap it while it’s still warm to lock in all that sticky, toffee-like moisture. Perfect for lazy mornings, afternoon tea, or sneaky late-night slices.
Ingredients
Units
Scale
- 125 g butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 3 large overripe bananas (use 4 if they’re on the small side)
- 1 3/4 cups cake flour
- 1 pinch salt
- 1 tsp bicarbonate of soda (baking soda)
Instructions
- Preheat your oven to 180°C (350°F) and grease a loaf tin.
- In a mixing bowl, beat together 125 g butter and 1 cup brown sugar with an electric mixer until it’s light and creamy.
- Add 2 eggs, one at a time, whisking well after each addition.
- Mash 3 (or 4 small) overripe bananas and add them one by one to the mixture, keep whisking until smooth and combined.
- Sift in 1¾ cups cake flour, 1 pinch of salt, and 1 tsp bicarbonate of soda, then mix until everything’s just combined. Don’t overmix.
- Pour the batter into your greased loaf tin, smooth the top, and bake for 55–60 minutes or until a skewer or knife inserted in the center comes out clean.
- Here’s my favorite trick: when it’s still warm, wrap the loaf in cling wrap for about 10 minutes. This gives it that soft, sticky, toffee-like crust that’s simply irresistible.
Notes
Created, prepared, tried, and tested by Gail
