1 hr 15 mins
Banana Bread is a great way of using up overripe bananas. If you're like me and like your bananas either slightly green or no further ripened than the yellow stage, anything past the "slightly brown at the edges" stage is inedible. I find this makes me feel a lot less guilty than if I'd simply chucked them away. It also freezes very well.
My Private Note
Units: US | Metric
- 1Grease a 23 x 13 x 7.
- 25cm inch loaf tin and shake a teaspoon of flour around the tin to coat the grease.
- 3Discard any excess flour.
- 4You're going to need about three mixing bowls for this- one large and two smaller bowls.
- 5Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit/gas mark 5.
- 6Sift the flour, salt and bicarb of soda together in a bowl.
- 7Cream the margarine and sugar together with a fork in a big bowl until throughly blended.
- 8Beat in the eggs.
- 9It's OK if it looks a bit sloppy and lumpy.
- 10Using a fork, mash up the bananas in a bowl with the lemon juice.
- 11Add the bananas to the margarine and sugar mix, then stir in the flour, salt and bicarb of soda.
- 12Scoop the mixture into the greased tin.
- 13Bake for 50-60 mins until golden brown.
- 14Leave to cool in the tin for about 20 mins, then turn out onto a wire rack to cool thoroughly.
- 15Slice and enjoy!
- 16Goes very well with a good cup of tea.
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Nutritional Facts for Banana Bread
Serving Size: 1 (1077 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 235.4
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 1.5 g
- Cholesterol 46.5 mg
- Sodium 197.0 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 1.6 g
- Sugars 12.0 g
- Protein 5.1 g