9Honey’s Quarantine Kitchen cook-along: Five-minute banana bread
At 9Honey’s Quarantine Kitchen, we’re all about helping you through this new world of staying in and cooking things we once just whipped out to buy. COVID-19 might be keeping us close to home, but I will not social distance from cake.
Sure, we’ve been focusing a lot on family dinners and mealtimes for our cook-along videos… but sometimes we just need cake. A really simple but great cake, like the best ever banana bread/cake recipe. Ahhh, yes.
So, I’m thrilled to share with you my go-to banana bread recipe in the cook-along video above.
What I love about this recipe is that it’s a very forgiving one; you don’t need to be a practised baker to get a really great result. You also don’t need any eggs, because the banana does all the work, and you can substitute a lot of things in and out of the recipe. Just don’t substitute them all at once.
If you don’t have self-raising flour, you can make your own from plain flour. If you don’t have milk, you can use coconut milk or any non-dairy milk if you need to. You can add in any spices you like (vanilla, cinnamon and nutmeg work a treat), but if you don’t have those just leave them out and it’s still great. You don’t even need butter, because a dash of oil is all it takes. I use brown sugar in the recipe, but you can swap that out for any sugar that you do have.
There, did I say it was a pantry saviour? Because it is.
The only thing you really do need to make sure you stick to is not over-mixing your cake batter. The less you mix this recipe, the lighter the cake will be. Beating it too much just works the gluten and makes it heavier.
It takes just five minutes to get it all together and in the pan, and then all you need to do is kick back while it bakes.
Even better, while it’s called banana bread it really is closer to cake, and this is one time where you don’t need to explain yourself when you’re caught having cake for breakfast. Because if ever there was a time to turn social convention on its head, it would be while we’re all in isolation. So do it your way and enjoy the delicious results.
And here are some very useful home-baking hacks…
Five-minute mix, five-ingredient banana bread
Ingredients (or something like it):
2½ cups self-raising flour
¾ cup brown sugar (or any sugar you do have)
2 tablespoons vegetable oil (rice bran is great)
3 overripe mashed bananas (defrosted from frozen is fine, even if they look very wet)
1 cup milk (you may not need all of it)
optional: dash of vanilla extract, pinch of cinnamon or nutmeg
Method (or the rough guide):
Using a wooden spoon, gently mix all your ingredients except the milk together in a large bowl.
Slowly mix in half the milk and then check to see how wet your batter is, this will depend on how big/wet your mashed bananas are. Add more milk until you have a thick, sticky batter that can be poured into a greased and lined loaf tin.
Bake at 180°C for 35-45 minutes (depending on how wet your batter is, check it from 30 minutes onwards). You cake is cooked when it has a good crust and a cake skewer comes out clean.
Serve warm with butter.
Note: It’s easier to slice when cooled, but it’s worth slicing gently while warm to get that butter to melt on top.