My best banana bread

I know I’ve published three banana bread recipes before (a basic version fancied up with espresso mascarpone, a slightly alternative tropical passionfruit coconut version and a healthy-ish tahini heavy version) and there are literally millions to be found on the internet. Maybe even billions, who knows. I still think you need this recipe. It’s the only one I ever make anymore, and whenever anyone asks for the recipe I struggle because it only exists as an ingredients list on my iphone notes. It’s a one bowl mix frequently made the night before work and might be the only reason they kept me around (adjectives used included life changing).

It’s extra moist thanks to oil, tahini and yogurt, heavy on the banana with a thick sugar caramelised top (crucial) and studded with dark chocolate and toasted walnuts. Tahini delivers an extra subtle nuttiness, but you can substitute with extra vegetable oil if you don’t have any. The recipe originated in Violet Bakery’s buttermilk banana bread and has metamorphosed into this over a few years – I never have buttermilk on hand but always have yogurt, like the additional depth of tahini, and have changed quantities around a bit so it works in a standard size loaf tin. Walnuts and dark chocolate also never hurt.

Key points for optimal banana bread making 

• EXTREMELY ripe bananas. Almost black. A few spots doesn’t cut it. It also works perfectly with frozen bananas, so leave them to go almost black on the counter then freeze and defrost in the microwave when you want to use (make sure to use all the liquid that leaks out). Make sure to mash them very thoroughly until silky and shiny (warming them a bit in the microwave can also help here). Big chunks of bananas tend to sink to the bottom and don’t deliver the even moist bread you want. 
• Loaf tin size: somewhere along the way in making this recipe I lost my grandmother’s loaf tin, and then realised when finding another one that it was a bit larger than standard size, and really there is no standard size anyway. This recipe works well in either an 8.5 x 4.5 inch tin (21.5cm x 11.5 cm) or a 9 x 5 inch (23 x 12 cm) tin (won’t be quite as tall and will cook a bit faster).
• If tahini isn’t your thing or you don’t have any, sub in the same weight vegetable oil. 
• Dark brown and demerera sugar–  important! You could sub in regular brown sugar and caster sugar respectively, but the originals are worth it for the caramelised interior and dark sugar crusted top. 
• Cooking time: the last thing you want after going to all this effort is to overbake your loaf (my literal nightmare). When cooked, the top will spring back to touch with a firmness you wouldn’t associate with liquid batter underneath BUT a skewer may still come out with crumbs or even a little gooey batter attached (I put this down to hitting chocolate chunks / banana on the way down). I like to leave it to cool completely in the tin overnight and have never ended up with runny insides. I’ve suggested 40-50 minutes in a 180°C oven on fanbake as mine takes about 45 minutes, but it will all depend on the oven and tin that you’re using.