Ottolenghi’s Banana Bread
My mate Tessa asks me for this recipe about once every month, so here it is buddy. It’s a pretty no fail recipe, I’ve just customised it a bit for my liking.
Ingredients
3-4 large ripe bananas, mashed
275 grams brown sugar (lightly packed)
3 eggs, beaten
140 ml full cream milk
70 ml olive oil
275 grams plain flour
1 teaspoon bicarbonate of soda
1½ teaspoons baking powder
Salt
Method
Preheat the oven to 150°C fan forced or 170°C normal and line a loaf/bread tin with baking parchment.
Place the bananas, brown sugar and eggs in the large bowl of an electric mixer and beat until combined. With the machine running on a slow speed, add ½ teaspoon of salt, the milk and then the oil.
Add the flour, bicarb soda and baking powder to the mixture with the machine still running. Continue to mix on medium speed for about 5 minutes, until thoroughly combined. Pour into loaf tin.
Place in the oven and bake for about 1 hour 10 minutes, until a skewer inserted comes out clean. Leave aside for 10 minutes before removing the cake from the tin and setting aside on a wire rack until completely cool.
Serve with salted butter if you’re having it fresh or if you really want to indulge yourself you could treat it as a cake and serve with ice cream or cream. Generally I freeze it in slices after I’ve had some and then defrost when I want a naughty brekkie!