A baking classic, banana bread is a quick and easy bake perfect for relaxed weekend baking. Here, Sophie Conran shares her go-to recipe with a delicious topping we’re sure you won’t be able to resist.
Serves 8
Ingredients
3 large very ripe bananas, peeled and mashed
175g self-raising flour
125g butter
150g light muscovado sugar
2 eggs
1 tsp vanilla extract
Caramel sauce (optional, for decoration)
Dried bananas & walnuts (optional, for decoration)
Method
Step 1: Preheat the oven to 170ºC. Chop the butter into small cubes and using a hand-held electric whisk, cream the butter and sugar together until it becomes pale.
Step 2: Add the mashed bananas and the vanilla extract and mix. Add half the flour and whisk. Add the eggs and whisk. Then finally add the remaining flour and whisk until everything is combined.
Step 3: Grease the inside of a loaf tin. Scoop the mixture into the loaf tin and bake in the oven for an hour.
Step 4: Leave in the tin to cool and remove.
Step 5: If using, top with caramel sauce, dried bananas and walnuts
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