If you've been scrolling through social media of late, there's no escaping the latest stay at home craze of making banana bread
Now all cafes, pubs, cinemas, restaurants and gyms are closed, baking is a fun way to pass the time and involve the kids.
Banana bread is a fantastic way to use up any over-ripe bananas you have lying around - but how do you make it?
Courtesy of bakingamoment.com, you’ll need just a few basic ingredients for this recipe. You probably already have most of them on hand.
The dry ingredients are flour, sugar, baking soda, and salt.
The liquid ingredients are three mashed bananas, Greek yogurt, milk, eggs, melted butter, and vanilla.
You can’t go wrong with this recipe.
For a dairy-free option, use any plant based yogurt/milk, along with your favourite vegan butter substitute. Melted coconut oil would be a great choice
- all-purpose flour
75.100g granulated sugar
3.4 teaspoon baking soda
1.2 teaspoon salt
3.tablespoons Greek yogurt*
6.tablespoons unsalted butter melted
1.teaspoon vanilla extract
Preheat the oven to 180 degrees, and spray a loaf pan with non-stick spray.
Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.
Mash the bananas and stir together with the Greek yogurt, milk, eggs, melted butter, and vanilla.
Add the banana mixture to the dry ingredients and mix together until combined.
Pour the batter into the loaf pan, and bake for 60 - 75 minutes, or until a toothpick inserted in the thickest part of the loaf comes out clean or with a few moist crumbs.
Cool for about 20 minutes in the pan, then remove it to a wire rack to cool completely before slicing.
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How long does banana bread last?
Banana bread keeps for up to two days in a fridge.
To prevent it from drying out and maximise its shelf life, cover it with foil or plastic wrap or place it in a sealed container. If you freeze banana bread it can last up to three months.