Best Ever Banana Bread Recipe | Cupcake Jemma Channel

BANANA BREAD – It’s a Lockdown staple! Back in March the internet went BANANAS for Banana Bread, with recipes everywhere, but the search for the Best Banana Bread recipe is officially over as Sally brings you the ONLY Banana Bread recipe you will ever need! Packed with Chocolate, Walnuts, Pecan Nuts and of course Bananas this Banana Bread is Moist and Comforting and incredibly easy; we promise you can’t go wrong! This is a fantastic recipe for both the novice and experienced baker. We recommend eating your Banana Bread a day or 2 after baking as it allows time for the bread to relax and become UBER Moist. For max enjoyment try it toasted! And as ever don’t forget to tag us with #cupcakejemma so we can see your bakes!

ENJOY!

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Baking Kits
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2lb Loaf Tin (Standard Size Loaf Tin)
270g Plain (All Purpose) Flour
200g Caster (Granulated) Sugar
1 tsp Bicarbonate of Soda
1/2 tsp Salt
3 Small-Medium or 2 Large Bananas – THEY GOTTA BE RIPE!
1 Egg
1 Egg Yolk
60g Plain Yogurt (or Sour Cream or Buttermilk)
110g Melted Unsalted Butter
100g Chocolate Chips (I use a mix of Milk and Dark)
60g Chopped Walnuts
20g Chopped Pecans
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[Music] hi everybody and welcome back to the cupcake gemma channel with me sally and we are back in sam’s kitchen today now before we get started i just wanted to mention that i actually got to see gemma the other day and she sends her hellos and her loves i dropped some cookies off at her doorstep on my way home from work so i got to see her and i also got to see little baby eden who is she’s more like this big now but she’s so cute and she’s so smiley but they are staying at home keeping safe because we have gone back into lockdown here in england now what do we do when we go into lockdown we bake banana bread last march when this whole thing kicked off everybody went like a little bit crazy for banana bread there were recipes all over the internet so i think it’s finally time i share my recipe with you and banana bread is a fab recipe particularly if you are new to baking it is so easy and there’s not really much that can go wrong you don’t need any fancy equipment you can just bung it all in a bowl and then bung it into the oven and the first thing we’re going to do is get our pan ready so if you have a loaf pan fantastic you’re going to use one of these but if not like a cake tin or a ceramic dish anything it’s going to be fine for this recipe so we’re going to start by rubbing a little bit of butter all around the inside of our pan and then i have got a little bit of greaseproof paper here that we’re gonna put into our pan and up this side so with this loaf pan i’m actually just gonna do the long sides not the short ones but what you do want to make sure is that you’ve got a little bit of over over hang on here because that’s going to make it easy for us to pull the banana bread out once it’s baked so we’ll leave that to one side and then the next thing we’re going to do is mix together our dry ingredients so i’m starting with 270 grams of plain or all-purpose flour along with 200 grams of caster sugar or granulated sugar and then we’ve got a teaspoon of bicarbonate of soda and half a teaspoon of salt just get all of those in and then we’ll just whisk it around just to mix it together and again that can now go to one side and we can crack on with these bananas so when you’re making banana bread you really want to use old manky bananas because the riper they are the sweeter they are the mushy they are and the better your banana bread is going to be um and a little secret it’s not really a secret most people know this about me and i really dislike bananas so this is hard this is really hard this is what i used to get gemma to do for me she’d peel the bananas for me oh here we go so i’m using three kind of small to medium sized bananas or too large we’ll do and then we’re going to mush them all up so even though i really dislike bananas i really love banana bread or banana cake i even love those little banana sweetie things that you get it’s just bananas themselves you know i can’t explain it it’s just anyway i’ve mashed mine together i’ve just done it with a fork you could use a potato masher and the kind of riper they are the easier they’re going to mash and you really want it to be super kind of sloppy like this try not to have too many big old lumps in there so then we’ll get on with the rest of our wet ingredients which i’m going to do in this bowl i’m going to start with one whole egg and one egg yolk so then we’ll just break these up with a whisk you don’t need to kind of whip them or anything just break it all up and into that i’m going to add 60 grams of yogurt or you can use sour cream or buttermilk something tangy which is going to add a lovely tang to our banana bread but also the kind of thickness of it is going to really help kind of get that lovely moist banana bread as well so 60 grams going into our eggs and whisk those together along with 110 grams of melted cooled butter next up we’re gonna mix in our delicious bananas mmm yummy [Music] so now we’ve got our bowl of wet mix and our bowl of dry mix and we just need to combine them so i’m going to pour the wet into the dry and i’m going to mix it together but you don’t want to over mix it you just want to bring it together [Music] and that is essentially it that is your basic banana bread recipe but there are a few things that are going to make this even more delicious and that of course is some chocolate because chocolate makes everything better so i’ve got kind of an obscene amount of chocolate because i think it’s delicious i’ve got in total 100 grams and i’ve got a mixture of milk and dark but you know whatever you want to do go for it i’m going to put most of them in but i’m going to save back a few and give that a little mix through and then next up i’m going to add some nuts um again i’ve gone for a mixture i’ve got 60 grams of walnuts and 20 grams of pecans but if you only want to go with one go with the walnuts because walnuts have a really lovely buttery kind of taste and texture and i’m just going to chop these up a little bit with this crazy sharp knife that i don’t really want to get my fingers anywhere near and again we’re going to put most of these into our banana bread mixture but saving a few back like we did with the chocolate and again give it a nice little stir [Music] so that is it we just need to get this into our tin oh no this is a floor of the spoon now his face is full of banana cake sorry little guy right okay let’s fill up our tin so just make sure you do get all of the batter into the tin that bowl’s really heavy and i’m just gonna use my spatula to sort of even it out a little bit and then before we put it into the oven we’re going to sprinkle it with our remaining chocolate and the nuts which is just mainly for aesthetics it’s going to make this look really pretty so now it is ready to bake so i’ve got my oven pre it’s not my oven it sands i’ve been preheated to 165 degrees c which is fan assisted and it’s going to take around 50 minutes to one hour it kind of depends on the shape of your tin so i’m going to put mine in for 50 and then check it what you want to do is put a skewer in the middle and if it comes out clean it is done if it’s kind of gooey you want to leave it in but as this is going in for a long time you might find that the top of your banana bread is kind of golden and crispy and looking done but the inside is gooey in which case grab yourself a bit of tin foil and you just want to pop that loosely over the top of your banana bread until it is done all the way through okay done let’s go [Music] okay so in total my banana bread was baking for one hour and look how gorgeous it is it’s so kind of simple but it’s kind of rustic looking and it’s got the gorgeous crack down the middle which is a bit of a signature smells amazing too obviously it’s really hot right now so you want to let it cool for like 15 minutes and then you can take it out of the pan continue to cool it then you can eat it when it’s a little bit warm because that’s when it is best however if you eat this on day one it’s gonna be great it’s gonna taste yummy but it’s gonna be quite kind of crumbly and kind of fluffy inside which is great but it’s not that moist moist banana bread which we all love so much and that is very easy to achieve you just have to leave overnight so banana bread oh day one delicious banana bread day two like a million times better so i baked this one yesterday and i’m just gonna take a slice and we’ll have a look inside [Music] look at this it looks so gorgeous it’s really even all the way through and our nuts and our chocolate have spread evenly as well um like i said you can warm this up you can put it in your toaster and spread butter on it if you want but i haven’t got time for that i just want to eat it my favorite bit about it is the walnuts i know you think it’s gonna be the chocolate that’s my second favorite but the walnuts when you get a bite of it the texture is so perfect and also i love the little kind of flecks of brown you get in it which is from the banana this is just a real real classic recipe it’s perfect if you are just starting out with baking and it’s perfect if you’re like a pro whiz kid of baking because this is like a comfort food and it’s something you must know how to bake so enjoy making it make sure you share all your photos with us over on instagram and tag hashtag cupcakegemma so we can all see and share your photos as well and we’ll be back next week i’m hoping to get some little um mini cherry bakewell tarts to you soon so hopefully that will be next week because they’re real cute and real delicious so until then have a fab time baking banana bread [Music] you