Once in a while you find something that’s dependable, you know what to expect, it works out the way you want it to, looks good, and makes a tasty snack. It then gives you a brilliant banana bread recipe and dumps you a year and a bit later.
This post was originally published on 17 April 2020 and has been edited and updated to reflect that I’m no longer dating the person who gave me his recipe for Banana Bread. On a positive note, this recipe is still just as good despite the fact that the relationship ended.
April 17, 2020: In the middle of a global pandemic when every single person you knew was baking banana bread
“Well, it had to happen. At first, it was the endless posts, then the four bananas turning a shade of black on the kitchen counter, and lastly, it was my boyfriend telling me that if I didn’t make banana bread then he would. The joys of dating someone who knows how to bake, and who is really good at it. We compromised and I made it using his recipe (that I had to edit slightly due to flour availability), which resulted in some of the tastiest banana bread I’ve ever baked.”
So here we have it,
Boyfriend Banana Bread Ex-Boyfriend Banana Bread.
Ex-Boyfriend Banana Bread
This recipe makes one large loaf of banana bread. It keeps for about 3-4 days if stored in an airtight container and is even better with a schmear of salted butter and a cup of coffee or tea. Overripe bananas are bananas that are beginning to go black. The riper the banana, the better the banana bread. Bananas which are yellow and perfect for eating as is do not make good banana bread! Take them as far as you can – when the fruit flies ascend they’re ready.
- 1/2 cup sunflower oil
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 3 or 4 medium-sized overripe bananas, mashed
- 2 large eggs, beaten
- 1 cup cake flour
- 1 cup nutty wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup pecan nuts, chopped
- Preheat the oven to 180°C, grease, and lightly flour a large loaf tin.
- Combine the oil and sugar in a large mixing bowl and using a hand mixer or stand mixer, combine on high speed until light and creamy.
- Add the vanilla extract, mashed bananas, and eggs, and continue mixing on high speed until smooth.
- Add the rest of the dry ingredients and mix on low speed until just combined.
- Pour into the loaf tin and bake for about an hour.
- Allow the bread to cool completely before slicing.
If you can’t find nutty wheat flour you can substitute it with brown bread, wholemeal, or whole wheat flour. In a pinch, I’d crush All-Bran Flakes and mix them into white cake flour to make up two cups for the above.
Can also be baked as muffins when you divide the batter into a prepared muffin tray and bake them for 15 minutes at 190°C until golden brown and risen. For a crunchy top sprinkle with half a teaspoon of light brown sugar before baking.