Recipe Notes | Banana Bread Recipe

Ah, the humble banana bread. A well known classic for using up those rather unappealing leftover bananas that is transformed into a more-ish afternoon treat (especially when served with a fresh pot of English breakfast tea).

As with many great inventions, it all started in America and was born out of a chain reaction of events. Until the turn of the 20th century bananas were not readily available in the US because with no refrigeration the fruit would ripen and rot before it could reach consumers and it wasn’t until the creation of refrigeration that bananas became commonplace item in the average American home. However, even at that point they would typically end up as a garnish on a dessert rather than baked into it.

The event that changed the course of baking history was America’s first great depression in 1929 when the stock market crashed. Household waste had to be reduced because food was precious and even rotting bananas had to be used up.

Royal baking powder and other companies began mass producing their products making them widely available and thus giving way to new inspiration for cookbook writers. Banana bread is now a mainstay for bakers across the world, and the variations in recipes is staggering. We wanted to create one that is dairy and gluten free so below we’ve shared this tried and tested recipe that works so well.

I N G R E D I E N T S

• 140g vegetable oil (you could use full fat coconut oil instead)
• 140g caster sugar
• 2 large eggs, beaten
• 140g Doves farm self-raising flour (gluten free)
• 1 tsp Doves farm baking powder (gluten free)
• 2 large very ripe mashed bananas, or 3 medium size instead

M E T H O D

1. Heat oven to 180°C/160°C fan/gas 4.
2. Grease a 2lb loaf tin and line the base and sides with baking parchment.
3. Cream the oil and sugar until fully mixed, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas.
4. Pour into the tin and bake for about 40 mins or until a skewer comes out clean. Cool in the tin for a good hour, then remove to a wire rack and slice ready for eating!