Best Ever Banana Bread
Whenever I see a claim that something is the ‘best ever’, I’m always curious to find out why. Not because I’m in the business of disproving these claims, but if something is the ‘best ever’, I want in on it! So, when I saw a recipe for the best ever banana bread on Taste.com.au, I had to make it. Banana bread is a wonderful way to use up those dodgy looking bananas that look like they’ve taken a turn for the worst, the more ripe the banana, the better the bread. It also means that you can cut down on how much sugar you add to the recipe as the natural sugars in the really ripe bananas add to the flavour. One of the ingredients that I thought was lovely to add was raspberries. The slight tartness of the berries complements the sweetness of the banana. Also, adding a bit of oil makes the bread really moist, which can be a problem with banana bread. So, did I think this banana bread recipe was the best ever? I would say that it was the best banana bread that I’ve tasted so far; it’s probably a bit premature to say that it is the best ever though.
Is there a recipe that you think is the best ever? If you do, I would love for you to share it with me!
Best ever banana bread
1⅓ cups (200g) self-raising flour
1 cup (150g) plain flour
⅔ cup (150g) raw sugar
¼ cup (20g) desiccated coconut
1 tsp ground cinnamon
450g mashed banana (about 3-4 medium bananas)
⅔ cup (160ml) vegetable oil
2 tsp vanilla essence
125g frozen raspberries (you could also use fresh)
Preheat oven to 150°C (fan forced). Line the base and sides of a 7cm-deep, 10 x 20cm (base measurement) loaf pan with baking paper.
Combine the two flours and sift into a large bowl. Add the sugar, coconut and cinnamon and give it a stir to evenly distribute. Make a well in the centre. Add the eggs, oil and vanilla in a small bowl of jug and give it a whisk. Pour the mixture into the bowl with the dry ingredients, and also add the banana. Stir the mixture until just combined. Fold in the raspberries.
Pour into the loaf pan and smooth the top with a spatula. Chuck the loaf pan into the oven and bake for about 1 hour and 20 minutes or until a skewer inserted into centre comes out clean. Leave the banana bread in the pan to cool for 20 minutes, then turn it onto a wire rack to cool completely before slicing.
Note: I’ve made some slight amendments to the original recipe, if you would like to see the original recipe, click here. I would highly recommend waiting until you need to add the banana to the dry ingredients to mash them, that way they won’t go brown. I think next time I’ll add some dark chocolate chips in the bread. Dark chocolate goes really well with banana and raspberries.