Budget Banana Bread is a thing of beauty. I made this for my daughter and thought I better test it. I then had to make another one as we ate the first one!! Served as part of a snack, a breakfast/brunch and even a sandwich. The banana flavour survives the cooking and gives a soft mellow hit.

Budget Banana Bread

This is an excellent recipe using overripe fruit that might otherwise be thrown away.

4.57 from 95 votes

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Course: Breakfast, Brunch, Sandwiches, Snack

Cuisine: American

Keyword: Bake, Banana, Bread, Dairy, Eggs, Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Slices

Calories: 264kcal

Ingredients

6 large bananas overripe/peel and mash
2 large eggs free range
¼ tsp salt
1 tsp baking soda
2 cups flour AP or plain
115 g unsalted butter room temperature
150 g brown sugar

Instructions

Preheat your oven to 175C/350F/Gas Mark 3
Lightly oil/grease a loaf tin. I use a 5×9 inch tin which is ideal for the quantity of ingredients in this recipe.
In a small mixing bowl add the brown sugar and butter and blend until lovely and smooth.
150 g brown sugar, 115 g unsalted butter
Add the eggs and mashed overripe bananas and blend once more.
2 large eggs, 6 large bananas
Add the baking soda, flour and salt into the bowl and mix well.
¼ tsp salt, 1 tsp baking soda, 2 cups flour
Add the eggs/banana/sugar/butter mixture in the flour bowl and gently stir until there are no more lumps of flour.
Transfer into the loaf tin and place in the middle shelf of the preheated oven.
Bake for 50 minutes and test using a cocktail stick. Pierce the middle of the loaf and if it comes out clean then its cooked. Otherwise put back in the oven for another 5 – 10 minutes. Repeat test.
When cooked, remove from the oven and leave on a heat proof stand to cool for 15 minutes. When the bread is cool enough to handle, flip the tin upside down to remove the bread.
Place the bread on a wire rack or similar to cool.
Enjoy.

Nutrition

Budget Banana Bread