Banana bread: The perfect autumn bake

Finley Kidd 25 October 2017

Among all the words that could potentially be placed in front of the word ‘Bread’ (Garlic, fried, stale, thorough), ‘Banana’ is undeniably the best. I don’t actually have any hard evidence to back up that statement, and it’s all a matter of opinion, but the point is, Banana Bread is great! 

If you’re lucky enough to possess an oven in your college, or have the guts to put metal in a mircrowave/combi-oven, it’s a perfect middle of term baking venture, for several reasons. It uses up old bananas that you really don’t fancy eating on their own, it lasts for a pretty long time without going stale, and it’s so dense and muffin-y that a small slice of it fills you up a lot more than many other cakes. Also it’s got fruit in it, so it’s healthy. Fact.

There’s the whole of the internet available for recipes, so I’m not going to give you my version of the basics. However, here are a few tips for taking banana bread up a level.

1. As mentioned, use old bananas. They are so much more banana-y than fresh ones.

2. Raisins, potentially soaked in rum, go really well in it too. And if you’re one of those people who thinks a raisin is a poor replacement for a chocolate chip, you’re wrong, but also go ahead and put chocolate in it too, it’s still healthy. Fact.

3. I haven’t actually tried this, but I remember having peanut butter and banana sandwiches as a child. Maybe peanut butter would work in banana bread too? Who knows?

4. Scatter some brown sugar and maybe some nuts on top of the mixture before you put it in the oven, this will give it an awesome crust.

On its own, or with a spread of butter (personally I don’t get that, there’s enough butter in it already), this bake is pretty great! So, give it a try, and (don’t make a pun, Matt. You’re nearly at the end. Please.) go bananas!