Nigel Slater’s Banana Bread is made with all-purpose flour, baking powder, butter, muscovado or dark brown sugar, ripe bananas, vanilla extract, eggs, and dark chocolate.
This easy banana bread recipe creates a moist banana loaf that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 125 grams of softened butter
- 235 grams of muscovado or dark brown sugar
- 3 to 4 ripe bananas
- 1 teaspoon vanilla extract
- 2 large eggs
- 100 grams of dark chocolate
How To Make This Moist Banana Bread:
- Preheat the oven: Heat the oven to 180°C (350°F). Line a standard-sized loaf pan with parchment paper.
- Mix the dry ingredients: Sift the flour and baking powder together in a bowl.
- Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs: Beat the eggs into the butter mixture one at a time until fully incorporated.
- Mash the bananas: Peel the bananas and mash them with a fork in a small bowl. Stir in the vanilla extract.
- Add chocolate and bananas: Finely chop the chocolate and fold it into the butter mixture along with the mashed bananas.
- Mix the wet and dry ingredients: Gently fold the flour mixture into the banana batter until just combined.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50 minutes, rotating the pan halfway through, until a skewer inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Recipe Tips
- Use very ripe bananas: The more ripe and spotty the bananas, the better they will be for sweetness and moisture.
- Finely chop the chocolate: Finely chopped dark chocolate melts evenly, giving delicious chocolate pockets throughout the bread.
- Avoid overmixing: Gently fold the ingredients to keep the bread light and soft. Overmixing can make it dense.
- Check doneness carefully: Insert a skewer into the center. If it comes out clean, the bread is done.
- Cool the loaf fully: Let it cool completely before slicing to help the flavors develop and to get clean slices.
How To Store Leftovers
In the fridge: Store the banana bread in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and freeze them in a freezer-safe bag for up to 3 months.
Nutrition Facts
- Calories: 405
- Fat: 20 g
- Saturated Fat: 11 g
- Cholesterol: 85 mg
- Sodium: 55 mg
- Carbohydrates: 55 g
- Fiber: 4 g
- Sugar: 30 g
- Protein: 5 g
Try More Nigel Slater Recipes:
Nigel Slater Banana Bread
Description
Nigel Slater’s Banana Bread is made with all-purpose flour, baking powder, butter, muscovado or dark brown sugar, ripe bananas, vanilla extract, eggs, and dark chocolate.
This easy banana bread recipe creates a moist banana loaf that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Heat the oven to 180°C (350°F). Line a standard-sized loaf pan with parchment paper.
- Mix the dry ingredients: Sift the flour and baking powder together in a bowl.
- Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs: Beat the eggs into the butter mixture one at a time until fully incorporated.
- Mash the bananas: Peel the bananas and mash them with a fork in a small bowl. Stir in the vanilla extract.
- Add chocolate and bananas: Finely chop the chocolate and fold it into the butter mixture along with the mashed bananas.
- Mix the wet and dry ingredients: Gently fold the flour mixture into the banana batter until just combined.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50 minutes, rotating the pan halfway through, until a skewer inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas: The more ripe and spotty the bananas, the better they will be for sweetness and moisture.
- Finely chop the chocolate: Finely chopped dark chocolate melts evenly, giving delicious chocolate pockets throughout the bread.
- Avoid overmixing: Gently fold the ingredients to keep the bread light and soft. Overmixing can make it dense.
- Check doneness carefully: Insert a skewer into the center. If it comes out clean, the bread is done.
- Cool the loaf fully: Let it cool completely before slicing to help the flavors develop and to get clean slices.
Nigel Slater Banana Bread