So many sweet treat recipes include bananas nowadays, but the classic one has got to be good old banana bread.
Banana bread is a semi-sweet bread made with mashed bananas as one of the principal ingredients.
Most of the bread’s sweetness comes from the healthy sugars naturally present in bananas, so it is considerably healthier than other sweet baked goods that rely on added sugars for their delectable taste.
Regular banana bread recipes can have upwards of five ingredients, but Express.co.uk have found a simplified version that only consists of three ingredients.
This banana bread recipe comes from Carine Claudepierre, the woman behind the conscious Plant Kitchen blog.
She describes the three-ingredient banana bread as an “easy, egg-free, dairy-free banana bread recipe with a moist, fluffy crumb” that’s “delicious for a quick breakfast”.
This banana bread recipe that serves 12 takes just 10 minutes to prepare and 45 minutes to cook.
Ingredients
225g ripe bananas
180ml coconut condensed milk, or any type of condensed milk
220g self-raising flour
Method
Start off by preheating the oven to 180C/160C Fan/Gas mark 4 and line all sides of a nice by six-inch loaf tin with grease-proof paper. Oil well with cooking oil spray before setting it aside.
Next, weigh out the bananas you need and mash the bananas with a fork. If you mash too much, freeze it for later.
The amount of bananas for this recipe is crucial because you use only three ingredients. Too many bananas can make the bread too moist and gummy.
In a mixing bowl, add the mashed banana, condensed milk, and flour. Stir with a rubber spatula until a banana bread batter forms.
Pour the batter into the loaf pan, and if you like, add banana slices in the centre of the top of the bread.
Bake the bread on the centre oven rack for 45 to 55 minutes or until a pick inserted in the centre comes out clean. Make sure not to open the oven door too early or the cake will end up sinking.
Once ready, turn off the oven and let the banana bread cool down in the pan for 10 minutes.
Carine recommends keeping the pan in the oven with the door wide open to prevent the centre of the bread from sinking too much, but it will sink a bit.
After, transfer to a cooling rack at room temperature for a few hours or overnight before slicing.
