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  • Maya Goel

Banana bread

I know. This probably isn’t the most original recipe ever, but last weekend I made some banana bread that was really good. It was soft, crumbly and had just the right amount of banana flavour. I don’t really like eating bananas, but we had a few that were on the verge of going bad, which is why I made this bread (I don’t understand why it’s called bread though, it’s really just cake) Luckily, it turned out very good!

Fun fact- banana bread was actually popularised during the great depression, when food shortages were common. Bananas were too expensive of a food be wasted.Considering we're ina similar situation now, where going shopping for food isn’t always an option,I thought this was fitting.


3 bananas (overripe ones with spots on them work best)

1/3 cup sugar

1/3 cup brown sugar (if you don’t have this you can just use 2/3 cup of white sugar)

1/3 cup vegetable oil (or melted butter)

2 tsp vanilla extract

2 cups flour

1 tsp baking soda

optional, but recommended- chocolate chips

Preheat the oven to 170 degree celcius (350 Fahrenheit). Grease a 9 inch loaf baking pan.

Start by peeling the bananas and mash them (you can use a blender for this step). Add the sugar, brown sugar, oil and vanilla extract to the bowl.Stir until well combined. Add the flour and baking soda. Fold in until a batter is formed. Pour into the tin,and place into the oven for a total of 50 minutes. 25 minutes in, take out the pan and cover with aluminium foil to prevent the top from burning.

If you want to store it, (it lasts for about a week in the fridge) make sure to keep it in an airtight container to prevent it from drying out.


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