Baking Projects for Your Lockdown Bake-off: Banana Bread


04 april 2020
Auteur(s): Adele Guyton
Treat yourself to a tasty Banana Bread today!

By Adele Guyton

Contributing Writer

At the beginning of this academic year, I moved into a flat with an oven. This has inspired me to take on some new and ambitious baking projects, including providing myself and my partner with fresh bread on a regular basis. 

Since baked goods are, if you ask me, the last word in comfort, the current lockdown seems like a good time to roll up your sleeves, get set, and bake!

Quick and Easy: Best Banana Bread

This banana bread recipe is adapted from one found on Sally’s Baking Addiction. It’s moist and delicious with butter, peanut butter or Nutella, and it keeps for a couple of days without losing much of its lovely texture. 

Dry ingredients:

  • 250 g (2 cups) white flour
  • 1 teaspoon baking soda (sodium bicarbonate)
  • 1-2 pinches of salt
  • ½ teaspoon ground cinnamon 

Wet ingredients:

  • 115 g unsalted butter
  • 115 g light brown cane sugar (fijne lichte rietsuiker in Dutch)
  • 2 eggs (ideally at room temperature)
  • 65 ml milk
  • 2-3 bananas, mashed

[You can add chopped nuts, chocolate chips or a little bit of vanilla extract if you like. I think it’s great just like this.]

Preheat your oven (a toaster oven as in many KU Leuven residences will work too) to 180 °C, put the shelf in the lower third, and get out a loaf pan that’s about 23 cm by 13 cm.

Mix the dry ingredients together in a medium sized bowl and set aside. Soften the butter – I like to do this in the oven in the baking tin I will use for the bread, so that it’s easier to grease. In a larger bowl, mix the butter and the sugar together until smooth-ish.

Next, add the eggs to the butter and sugar one by one and then beat in the milk and mashed bananas. Finally, slowly beat the dry ingredients into the wet ones until you don’t have any pockets of flour left – don’t overmix, or you’ll get rubbery banana bread. Add the nuts or chocolate chips if you’re using them.

Pour the batter into your greased pan and bake for 60-65 minutes. After 30 minutes, loosely cover the loaf with aluminium foil to prevent it from getting too crusty. 

When the bread is done, a knife or toothpick stuck into the centre will come out clean. Let the bread cool in the pan and enjoy!